lamb and mint meatballs
There's nothing better than meatballs in a rich and smokey tomato sauce

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 juice and tender.

These just aren’t any kind of meat balls, 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.

Looking for some more Dinner inspiration? Look no further –  HERE

Lamb and Haloumi Meatballs
Total Time
30 mins
 

These just aren't any kind of meat balls these are slowly cooked in a smoky tomato sauce with chunks of salty haloumi

Servings: 4
Ingredients
Meat Balls
  • 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
Tomato sauce
  • 1 onion dicd
  • 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
Instructions
  1. 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. 

  2. 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

  3. 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.

  4. Finish off with some shaved parmesan cheese, herbs and good quality sourdough

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 Have any questions ? or Recipe you’d like to learn ?

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Join the discussion 12 Comments

  • Janene says:

    Love this recipe but you have missed the step where you fry off the meatballs before making the sauce.

  • Carbon says:

    Awesome – i used liquid smoke and it set it off, 2nd time making the meatballs, i also smothered the bread in butter, added some bredbo black garlic paste to make a toasty garlic bread accompaniment

  • Anne says:

    Just made this and it was amazing … and some left overs for lunch tomorrow!

    • Guy Turland Guy Turland says:

      Anne ๐Ÿ™‚

      So stoked you had a crack at the meatballs and loved them …. it’s such a simple, healthy and delicious recipe, if you have instagram we’d love to see a photo ?

      Cheers

      G

  • Debra says:

    Watched the show on the weekend for the first time and I must say it was very refreshing from all the other cooking shows around, also a bit of eye candy was a bonus! ๐Ÿ™ˆ

    • Guy Turland Guy Turland says:

      G-day Debra

      So stoked you love the show we’re super excited to be sharing our food and good vibes with the world ๐Ÿ™‚ …. Eye candy ha ha great choice of words x

  • Anastasia says:

    Hi Guy,

    My husband and I stumbled across your show the other night, while trying to avoid the commercials on another channel. We thought your show was refreshing and you prepared some great dishes. The lamb and haloumi meatballs caught our eye. My parents are from Cyprus so you know why did. Tonight I prepared this dish and thought it was delicious. The lemon rind added a beautiful freshness to the dish. I used your recipe but dare I say I omitted an ingredient and added another ingredient only because you put the idea in my head. I cut up some fresh fennel and added that to the sauce. I had it on hand. I just used beef mince only, lamb mince is harder to find in my area I could go to the butcher and get him to mince some I guess. This recipe will be a regular in our home. Thank you and I look forward to seeing more of your show and trying other recipes.

    • Guy Turland Guy Turland says:

      Hey Anastasia

      Im super stoked your loving our show, it feels really great to have it out there in the world …..

      Stoked you used the recipe as a guide but made it your own, thats what i love about cooking. Get creative and work the recipes to your palate and lifestyle awsome work.

      It’s my absolute pleasure, thanks you for tuning in and getting involved in the Bondi Harvest food journey ๐Ÿ™‚

      Cheers G

  • Maria says:

    Yum, yum, yum. This is a lovely recipe and caught my eye beacause I too am of Cypriot heritage and was curious to see how the meatballs would turn out with the addition of haloumi chunks. They are delicious – just polished off a bowlful for Sunday dinner! Thank you Guy for your refreshing and healthy approach to food – love your show, have bought one of your books and look forward to continuing to be inspired by your recipes.

    • Guy Turland Guy Turland says:

      Hey Maria

      Thanks so much for joining the Bondi Harvest Food lovers community ๐Ÿ™‚ …… S000o stoked you loved the lamb meatball recipe, if you’ve got some photos we’d love to see them and share them out …

      Cheers G

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