Harissa Meatballs, Saffron Rice & Harissa Butter Corn - GF
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
6
-
Course
Main Course
-
Cuisine
African
Harissa Meatballs, Saffron Rice & Harissa Butter Corn - GF
Description
The Harissa Meatballs are browned in olive oil, then cooked with onions, garlic, coriander, parsley, chili, and harissa paste in a tomato and stock sauce, simmered to meld flavors and heat. The saffron rice is prepared simply by infusing saffron threads in hot water, mixing with microwaved rice, and frying with butter, olive oil, and almonds to add aroma and texture.
Frozen corn on the cob is cooked with a harissa butter made by mixing softened butter and harissa paste, offering a spicy and creamy coating that complements the meat and rice. Together this dish combines tender spiced meatballs, fragrant saffron rice with nutty crunch, and spicy buttery corn for a cohesive meal.
The use of frozen ingredients allows convenience without sacrificing flavor, and the recipe balances spicy, savory, and buttery components into a satisfying gluten-free plate.
Ingredients
Harissa Meatballs
- 32 meatballs frozen
- 1 tbsp olive oil
- 100 g (3.5oz) onions frozen chopped
- 1 tsp garlic minced
- 1 tsp Coriander frozen chopped
- 0.5 tsp parsley frozen, chopped
- 0.25 tsp chilli frozen chopped
- 2 tbsp harissa paste
- 400 g (14 oz) tomato chopped
- 240 ml (1 cup) beef stock or chicken stock
- parsley a handful, chopped
Safron Rice
- 1.2 kg rice frozen cooked
- 1.5 tbsp saffron threads
- 1.5 tbsp water hot
- 2 tbsp butter
- 0.5 tbsp olive oil
- almonds a handful, roasted, flakes
Corn on the Cob and Harrisa Butter
- 625 g (1.37lbs) corn on the cob frozen
- 2.5 tbsp butter softened
- 1 tbsp harissa paste
Instructions
For the Harrisa Meatballs
- Heat the olive oil in a saucepan and add the frozen meatballs, and fry turning frequently until the meatballs are defrosted. Remove from the pan and set aside.
- Add the onions to the same pan and sauté the onion over medium heat till soft before adding in the garlic, herbs and chilli and cook for 1 min.
- Stir in the harissa paste, followed by the chopped tomatoes and stock, bring to the boil, cover and simmer for 10 mins.
- Add in the meatballs, cover and simmer for another 5-7 mins, adjust seasoning and switch off the heat.
For the Saffron Rice
- Microwave the rice according to the packet instruction and set aside.
For the Corn
- Transfer the saffron threads into a small container and add in the hot water and let stand for 5 mins.
- Heat the butter and olive oil in a large frying pan, over medium till the butter melts. Mix in the saffron water and fry for 30 secs. Then mix in the rice and fry till the rice and saffron are well combined and the rice is warmed through. Top with the roasted almond flaked and keep warm.
- Cook the corn according to the packet instructions, drain and set aside in a warm place.
- Add the softened butter and harissa paste into a small bowl and mix until well combined.
- Serve the harissa meatballs, topped with freshly chopped parsley, the saffron rice topped with almonds and the warm corn on the cob with the harissa butter melting on top.
User Reviews
Overall Rating
5
You'll Also Love
