PREP: 20 mins
COOK: 20 mins
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Pre-heat the oven to gas mark 6/200°C.
Cover the bulgur wheat with 500ml of boiling water, cover and leave.
Heat the oil in a pan and gently fry the garlic over a low heat for 2 minutes until soft but not coloured. Add the harissa, stir well then add the cherry tomatoes, sugar, salt and pepper. Simmer gently for 3-4 mins.
Meanwhile, mix the lamb with the bulgur wheat, egg, honey, coriander, cumin, salt and pepper. Roll into meatballs the size of a walnut and place in a large ovenproof dish covered with foil Bake in the oven for 10 mins.
Pour the sauce over the meatballs in the dish. Sprinkle with mozzarella followed by pecorino cheese. Bake in the oven for 10 mins until golden brown.
Serve with pasta or potatoes and seasonal vegetables.
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