Cheesy Lamb Meatballs with Harissa

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  Cheesy Lamb Meatballs with Harissa

 The harissa paste adds a nice chilli kick.  

Cheesy Lamb Meatballs with Harissa

Serves 4 

Cooking time:


  • 500g lean minced lamb
  • 40g bulgur wheat
  • 2 tablesp. olive oil
  • 2 cloves garlic, peeled and crushed
  • 1 level teasp. harissa paste
  • 2 x 400g tins of chopped tomatoes
  • 1 teasp. sugar
  • Salt and freshly ground black pepper
  • 1 egg, lightly beaten
  • A handful of coriander leaves, chopped
  • 1 teasp. ground cumin
  • 100g grated mozzarella
  • 50g grated farmhouse cheddar cheese

To Cook

Pre-heat the oven to Gas Mark 4, 180°C (350°F).

Cover the bulgur wheat with 50 ml of boiling water and set aside to allow it to absorb the water.

Heat the oil in frying pan over a low heat. Add the garlic and cook for 2 minutes. Add the harissa, stir for 30 seconds, then add the tomatoes, sugar and salt and pepper. Simmer gently while you prepare the meatballs.

Mix the minced lamb with the bulgur wheat, egg, chopped coriander, cumin and salt and pepper. Roll into meatballs the size of a walnut and place them in an oven proof dish. Cook in the oven for 10 minutes. Remove from the oven and pour the sauce over the meatballs. Stir gently to combine. Sprinkle with mozzarella followed by cheddar. Cook in the oven for 10 minutes until golden brown.

Serving Suggestions

Delicious served with mashed potatoes and tender stem broccoli which has been seasoned, tossed in oil and roasted in the oven for 10 minutes.

Nutritional Analysis per Serving

Protein: 40g 

Carbohydrates: 43g 

Fat: 39g 

Iron: 4mg 

Energy: 673 kcal