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Cheesy Lamb Meatballs with Harissa

The harissa paste adds a nice chilli kick.

4 people
30 min
Nutrition per serving
  • kcal
    673 kcal
  • protein
    40g
  • iron
    4mg
  • carbs
    43g

Ingredients

    • 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

Main

    • 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

Method

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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.

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Method

Copy Text

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.

Cheesy Lamb Meatballs with Harissa