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Dial-A-Chef Pantry

Meal Plan 1

Tomato-Braised Moroccan Lamb Meatballs 

Ottolenghi’s Harissa-Roasted Cauliflower and Potatoes



1 ½-ish lbs.  ground lamb

1/4 cup chopped fresh parsley leaves, plus more for garnish

¼ cup fresh mint leaves (if you have them), torn, plus more for garnish

1 egg

½ cup breadcrumbs (I like panko) or two pieces stale bread, cubed/ torn into small pieces

½ cup milk

1 small onion, finely chopped

2 stalks celery, finely chopped (if desired)

3 small mushrooms, finely chopped (if desired)

A few cloves garlic, minced


ground coriander

ground cinnamon

garlic powder


fenugreek (if you have it!)


Olive oil or butter (for sauteing)

Salt and pepper

Feta or similar cheese (optional but amazing)


Tomato Sauce

2-3 cans tomato product (diced tomato, sauce, paste, ideally a combination)

1 cup or more chicken stock

Half an onion, chopped

A few cloves garlic, minced





Salt and pepper



2 large potatoes, scrubbed, cut into bite-sized pieces

1-2 sweet potatoes, scrubbed, cut

One head cauliflower, cut into florets

Olive oil

Salt and pepper

Parsley for garnish


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