Lamb And Haloumi Meatballs In Tomato Sauce | Bondi Harvest Tv Show
There’s nothing better than meatballs in a rich and smokey tomato sauce
PREP TIME: 30 MINS
It’s simple – prep it, mash it, roll it, grill it and eat it. In this recipe, Guy uses half minced beef and half minced lamb for the perfect combination of flavour and fat content to create meatballs that are juicy and tender.
These just aren’t any kind of meatballs, these are slowly cooked in a smoky tomato sauce with chunks of salty haloumi hidden inside the meatballs – how can you lose with my lamb and haloumi meatball recipe? You can also use chicken or turkey mince for this recipe.
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- 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
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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