A speedy midweek meal, ready in no time. Using sausages to make meatballs may sound a bit strange, but believe me it adds so much flavour to the finished product, I wouldn't have it any other way! The addition of harissa paste (a storecupboard staple of mine) makes this dish full of flavour and flair.
FOR THE MEATBALLS
350g pork sausagemeat, or pork sausages
3 spring onions, finely chopped
2 cloves garlic, finely chopped
1/2tsp mixed herbs
1/4tsp black pepper
1/4tsp ground nutmeg
FOR THE SAUCE
~200g jarred chargrilled peppers (1 small or 1/2 a large jar), drained and roughly chopped
400g tin of tomatoes
1tbsp harissa paste
1tbsp honey (1 big squeeze)
1tsp ground cumin
1tsp mixed herbs
1tsp smoked paprika
1/2tsp black pepper
Add all of the meatball ingredients into a large bowl.
If you are using whole pork sausages, snip the skin with some scissors and peel it away. Discard the skins and place the meat into the bowl with the other ingredients.
Mix everything with clean hands and roll into tiny meatballs (pinch a small amount with your fingers and roll, about half the size of a ping-pong ball).
Preheat some oil in a large saucepan over medium-high heat.
Brown the outside of the meatballs (you may need to do this in batches - if you do have a plate handy to set them aside).
Once your meatballs are browned, return any meatballs set to the side back to the pan, along with all the other ingredients. Be sure to rinse out the tin of tomatoes halfway with water and add that to the pan too!
Give everything a good stir, and bring to a boil. Simmer for 15 minutes.
This is best served with some fresh bread on the side, though rice or couscous also make fine alternatives!
Keep leftovers in an airtight container for up to three days. Reheat in the microwave or in a pan as desired until piping hot.