Lamb meatballs with fregola and feta

Fregola is a Sardinian pasta made from semolina that has a nutty flavour close to toasted giant couscous. Use it in dishes where you would use giant couscous or orzo with similar cooking times.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the mince, onion, cinnamon, allspice, panko, egg and parsley in a large bowl. Add the crushed garlic, lemon zest, three-quarters of a teaspoon of cumin, three tablespoons of water, a teaspoon of salt and a good grind of pepper, mix to combine, then set aside for 10 minutes. Roll the mixture into 12 compact 55-60g balls.

Step 2

Meanwhile, put the feta, paprika and two tablespoons of oil in a small bowl and leave to marinate until needed.

Step 3

Put a large saute pan for which you have a lid on a medium-high heat with the remaining tablespoon of oil. Once hot, add the meatballs and fry for 10 minutes, turning them every two minutes or so, until seared and golden all over.

Step 4

Transfer the meatballs to a plate and reserve a tablespoon of the fat, then wipe the pan clean. Add the fat back to the pan with the sliced garlic and, with the heat still on medium-high, cook for a minute. Add the tomato paste and cook for a minute more. Add the fregola and toast, stirring occasionally, for two minutes. Pour in the stock, 400ml hot water and half a teaspoon of salt, mix to combine, then return the meatballs to the pan.

Step 5

Put on the lid and cook for 18 minutes, stirring with a rubber spatula every five minutes to release any fregola from the base of the pan, and being careful not to break apart the meatballs. Remove the lid and cook, stirring often, for about five minutes more, until the fregola is cooked through and the sauce has reduced and thickened. Remove the pan from the heat, stir through the lemon juice, then spoon over the marinated feta. Cover with the lid and leave to rest for two minutes.

Step 6

Serve straight from the pan with the coriander and remaining cumin sprinkled on top.