lamb meatballs with peppers and feta

this was a bit of a random meal ā€“ i knew that i wanted to make meatballs and i had a plan to serve them with pitta breads, hummus, salad and pickles, but when i went shopping i got distracted and completely forgot about my plan.

so, a change of direction. a tomato and red pepper sauce flavoured with cumin and coriander, which the meatballs were cooked in after iā€™d grilled them for 10 minutes (turning regularly) to brown them. the meatballs were flavoured with preserved lemon, harissa, some smoked garlic and parsley and i added an egg to help bind everything together. feta scattered over the dish before it went into the oven for half an hour ā€“ covered in foil for half the time and open for the remaining 15 minutes ā€“ and all served with some lemony couscous.

the dish is based on this recipe, but much scaled back to make it quicker to pull together.