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Leon's famous meatballs

Tasty food from the trendy, bohemian eatery


Posted: 20 April 2010

Wormery Child
Wormery Child









Try this delicious meatballs recipe from Leon’s children’s menu:

Meatballs

Ingredients
For the meatballs
1 ½ pitta
120 ml milk
1 kg minced lamb
A small bunch of parsley and the same of mint, finely chopped
1 teaspoon dried oregano
2 cloves of garlic, chopped

For the sauce
30 ml olive oil
3 cloves of garlic, crushed
2 x 800g tinned chopped tomatoes
1 ½ tablespoons harissa (which you can get from a Middle Eastern grocers)
A handful of basil and the same of parsley, chopped
Salt and pepper

To serve
Rice or cous cous.

Method
Rip the pitta and soak in the milk for 10 minutes (use water if you want to be dairy free). Add the mince, garlic and herbs. Mix well then roll into walnut sized balls (bigger children have bigger mouths but a meatball on a fork is too much fun to ignore, table manners are for wimps). Either griddle on a pan or under a very hot grill, brown the balls quickly, its about colour not cooking them through. To make the sauce, heat the oil in a heavy bottom pan and gently fry the crushed garlic. Tip the chopped tomatoes in with the harissa and simmer for 25–30 minutes until the sauce has been reduced. Put in the meatballs and continue to simmer for a further 20 minutes. Lastly, stir in the herbs just before serving.

Leon has nine branches in and around London. For details, visit www.leonrestaurants.co.uk


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