Lamb And Haloumi Meatballs In Tomato Sauce

• 250 gram lamb mince
• 250 gram beef mince
• 1/2 teaspoon dried oregano
• 1 lemin rind
• 50-gram parmesan cheese grated
• 1 onion minced
• 1/4 cup mint chopped
• 100-gram haloumi diced
• 1 clove garlic minced

• 1 onion diced
• 1/2 capsicum diced
• 1 stick celery diced
• 1 tsp fennel seeds
• 1 tsp dried oregano
• pinch cayenne pepper
• 1 tablespoon smoked paprika
• 1 teaspoon tomato paste
• 2 tins diced tomato

• To make the meatballs, put the onion, garlic, haloumi, oregano, mint and parmesan cheese and in a large bowl and mix well. Break up the lamb and beef mince, add to the bowl with salt and pepper to taste, and mix until well combined and then roll the mixture into 3–4 cm (1¼-1½ inch) round balls.
• In your pan fry off your meat balls in batches until coloured on the outside then remove from the pan and start your smokey tomato sauce
• To make the smoky tomato sauce, using the same saucepan, cook the onion, garlic, capsicum, chilli, celery, oregano and fennel seeds for 7 minutes, until tender. Add the paprika and tomato paste and cook for 2 minutes. Reduce the heat to low, add the tomato and cook for 10 minutes to develop the flavours and reduce the sauce. Add the meatballs to the sauce and simmer for 5 minutes, or until tender and cooked through.
• Finish off with some shaved parmesan cheese, herbs and good quality sourdough

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