Lamb Meatballs With Muhammara

The fabulous Chika is here today and we're going to be making delicious meatballs. We are making Middle Eastern meatballs. Something a little bit spicy. I like meatballs, well I like any type of meatball really, but with a bit of spice and it makes it... Just a different flavour. Exactly. And I think the thing with this recipe is that you can actually do it with lots of different things. So we're doing it today with pita but I think it's got really delicious flavours. Love it. So what type of mince do we have here? So here we have the lamb mince and what I'm going to get you to do is mix in the lamb mince, you've got your breadcrumbs, you've got your oregano and eggs and if you can mix it all in together. I'm going to cut up some fresh herbs which we're going to also put in as well which just gives it a bit of extra flavour, a bit of you know deliciousness, freshness. Look I love mint and mint and lamb. Best friends aren't they? And two eggs to bind it together. Two eggs to bind it together, exactly. I love the use of the fresh breadcrumbs and the egg makes them so fluffy like clouds. And delicious. So a good pinch of salt always and we're using lamb but there's no reason why you can't use... You can use anything really can't you? Any of your favourite sort of minced meats. And a good hit of pepper. And I also too am not going to make this too small because I kind of like a little bit of the chunky herbs going through it as well so you can actually see what it is. Okay that's pretty good, let me pop that in for you. Thank you. More mixing for you. And I thought I'd get my hands in there because you've got beautiful nails today Okay so while you're doing that I'm going to start making the sauce. Now the first thing we're going to do is add olive oil. It's a nice big glug of that. This is the pomegranate molasses which I love because it gives it some incredible flavour and thickness as well. This is a Middle Eastern capsicum and walnut sauce, almost like a pesto and it is just so delicious spread on any type of sandwich or a garnish for fish or lamb and meatballs in our case. Exactly. And also too I love the fact that with something like this you can actually have it the next day as a toasted sandwich, you can do all kinds of fun things with it. I'm just adding in some fresh lemon juice. And this is a really good tip to tell people at home Chika because it's always a good tip to add the liquids first and then the capsicum and the nuts. By doing that it just blends much easier. Which makes total sense. Yeah of course because it needs something to grab onto. Yeah we've got some of our herbs. So a little bit of cumin. And I've got some chilli flakes. Now I'm going to not do quite as much of this because I think you know chillies can be a bit scary. You've got to have what you like. I was like that's a lot, two tablespoons of chilli. Now these are just tinned red peppers which have been drained and I'm just going to give a really light little chop to so that they will chop up easier in the blender. Smells great. Doesn't it smell so good. And then last but not least we're going to add some of these beautiful walnuts. Now the one thing we didn't talk about was the size of the meatballs. Yes so obviously you can choose whatever size you want like if you want them to be smaller or bigger but I love that size that you've done there. I should have asked you what size you wanted. And now before I blend that after you've done those we're going to pan fry them off in some olive oil and then we're going to cook them in some chicken stock afterwards for about 10 minutes to get the real flavour and all that happening which is delicious. Oh oops I've forgotten the most important part of the ingredients which would be the garlic. So what I might do is squash that add that into the sauce if you just keep making the balls cooking them off then we should be ready at the same time. Sounds good. So I think those meatballs should be ready now because they certainly smell good. They do. They look amazing and we've been heating up some of the pita just on the pan just to get the heat throughish. And what I might get you to do now is to start serving it up. Yes now tell me about these stunning plates and bowls that you have designed here. These are my new range petal from Harris scarf and I just love this collection because it ties back in with some of my other things from the past but also to some new things that I've got coming through and I just think the pretty scallop and the way they all work together is just gorgeous and look at the colour with the pale blue like it just looks beautiful. It's very delicate. It is isn't it. Yeah and you can put anything on here from something quite simple like a roast or something Middle Eastern and vibrant yeah it goes with all different types of colours. And it looks great laid up. Absolutely so speaking of layering up meatballs on top. I think we do a couple of meatballs. Yep that there. And then to me this is the sort of thing that you would actually serve already done to your guest so the meatballs and then we're going to garnish it with some of the yogurt, some pomegranates, some fresh herbs and some more of the nuts and then of course on the side we'll pop our warmed up pita. Fantastic so drizzle some of the yogurt on that. I mean is there not a better combination than yogurt, meatballs and pomegranates like I'm obsessed with pomegranates. Absolutely so I'm just going to drizzle that. And there's no right or wrong way like if you decide you want to do a shape or a pattern or you just want to dollop it on like whatever you want to do it will look beautiful and pomegranates. Yep and then I think some nuts and I always like to garnish at the end with my fresh herbs so they look beautiful and gorgeous. Pretty. Very pretty. And then here we can just pop some of these on the side. How good does that look? How good does it smell? I can't wait to try this. Me too shall we? Yeah a little bit of lemon before. Always I think that's what the beauty is in a little bit of lemon just to bring it all back together again. Oh that looks good. I think we need to have a taste. Absolutely. Okay let's do it. You go first. Okay it's always scary to be the first person. No you get to choose the best part. I'm going for these fluffy meatballs with the muhammara. The crunch of the pomegranate against that flavouring is just beautiful. That is delicious. I really like that. And a little bit of pita. I really like that. Dip in there. I love it. I love this too. And just served on a gorgeous plate like this it really makes it look restaurant quality. Absolutely and all you need is a little green salad with it. Perfect. Very nice. Thanks Kiki. Pleasure.