Lamb & Harissa Meatballs with Spaghetti

On Monday night I made these spicy meatballs, I served them with spaghetti but they'd also be lovely with cous cous and a dollop of yoghurt. Using ready made harissa paste is a quick and easy way of adding lots of flavour without spending hours over the stove. It works perfectly with lamb and adds a nice kick to the sauce, without being too spicy.

Serves 4
500g lean lamb mince
4 tbsp harissa paste
1 onion, finely diced
2 garlic cloves, crushed
500ml creamed tomatoes
1 tsp cumin
1 tsp paprika
1 tbsp tomato paste
Small bag baby leaf spinach

1. With your hands, mix together the lamb mince and 2 tbsp of harissa paste. Shape the lamb into 16 meatballs. 
2. Heat 1 tbsp of oil in a heavy based pan and cook the meatballs in batches, until browned all over. Remove from the pan and add the onion and garlic. Fry on a medium heat for 10-15 minutes until soft.
3. Add the creamed tomatoes, tomato paste, spices, a further 2 tablespoons of harissa paste and season well. 
4. Add the meatballs back into the sauce and gently simmer for 30 minutes, until the meatballs have cooked through and the sauce has thickened. Fold the spinach in for the last 5 minutes, so it wilts. Serve with spaghetti and pecorino!