Harrisa Meatballs, Saffron Rice and Harissa Butter Corn | Recipes From A Pantry
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Harissa Meatballs, Saffron Rice & Harissa Butter Corn - GF

A gluten-free harissa meatballs, saffron rice and harissa butter corn fit for any celebratory occaision.
Course Main
Cuisine African
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Author Bintu Hardy | Recipes From A Pantry

Ingredients

Harissa Meatballs

  • 32 frozen meatballs
  • 1 tbsp olive oil
  • 100 g (3.5oz) frozen chopped onions
  • 1 tsp minced garlic
  • 1 tsp frozen chopped coriander
  • 0.5 tsp frozen chopped parsley
  • 0.25 tsp frozen chopped chilli
  • 2 tbsp harissa paste
  • 400 g (14 oz) chopped tomatoes
  • 240 ml (1 cup) beef or chicken stock
  • A handful of fresh parsley chopped

Safron Rice

  • 1.2 kg frozen cooked rice
  • 1.5 tbsp saffron threads
  • 1.5 tbsp hot water
  • 2 tbsp butter
  • 0.5 tbsp olive oil
  • A handful of roasted almond flakes

Corn on the Cob and Harrisa Butter

  • 625 g (1.37lbs) frozen corn on the cob
  • 2.5 tbsp softened butter
  • 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.