Can I Reheat The Aromatic Lamb Meatballs?

Our answer

NIgella's Aromatic Lamb Meatballs (from FEAST) are kofta-inspired meatballs that can be served with rice, cous cous or even in a wrap or pita bread. The warmly-spiced lamb mince (ground lamb) is bound with beaten egg and a little semolina and then shallow-fried until cooked through.

Generally we prefer not to reheat cooked meatballs without a sauce as they can become a little dry and they would be very good cold if stuffed into a pita bread with some Simple Salsa or with some Greek yogurt spiked with a little grated fresh garlic or the Green Tahini Sauce. However, if you really need to serve them hot, then we would suggest assembling the meatballs a day ahead and then roasting them in the oven. Put the uncooked meatballs on baking sheets that have been lined with baking parchment (parchment paper). Don't crowd the metballs together too much on the baking sheets as they may steam instead of roast when in the oven. Brush or spritz the meatballs with a little vegetable oil, loosely cover with food wrap or foil and refrigerate until needed. Heat the oven to 200c/180c fan/400F and take the meatballs out of the fridge while the oven heats up so that they lose some of their chill. Uncover the meatballs and roast for 20-30 minutes, until cooked through on the inside and chestnut brown on the outside.