Moroccan Spiced Lamp Meatball Subs - Winesmiths - WellBeing Magazine

Ingredients

• 4 x crusty rolls, or one large sourdough baguette
• 1-2 cups of grated cheese (aged cheddar or manchego)
• 1/2 cup of grated mozzarella
• 1/4 cup olive oil
• 1 medium onion, finely diced
• 4 cloves garlic, finely sliced
• 1 jar passata
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground cayenne pepper
• 1 bay leaf
• 2 tbs parsley leaves, chopped
• 2 tbs coriander leaves, chopped
• 800g Organic lamb mince
• 1 tbs ground cumin
• 1 tbs sweet paprika
• 1 tsp sea salt flakes
• 4 cloves garlic, finely chopped
• 1/2 lemon, juiced
• 1 egg
• 2 tbs olive oil
• 1/4 cup red wine vinegar
• Salt and pepper