In order to provide complete functionality, this web site needs your explicit consent to store browser cookies. If you don't allow cookies, you may not be able to use certain features of the web site including but not limited to: log in, buy products, see personalized content, switch between site cultures. It is recommended that you allow all cookies.

A tasty message from Europe!
Lamb Meatballs with Harissa and Pecorino Lamb Meatballs with Harissa and Pecorino

Lamb Meatballs with Harissa and Pecorino

Recommend this recipe

Share this recipe:

These aren’t your usual run-of-the-mill meatballs – these are healthy, tasty and easy. If you ever thought good food was difficult or took too much time to cook, then you need to give these meatballs a go.

Preparation: 20 mins 
Cooking: 20 mins
Ingredients

Serves 4

40g bulgur wheat

400g lamb mince

1 egg

1 tbsp runny honey

Handful of coriander leaves

1 tsp ground cumin

Salt and pepper

2 tbsp rapeseed or olive oil

2 garlic cloves, crushed

1 level tsp harissa powder

2 x 400g cans cherry tomatoes

1 tsp sugar

100g grated mozzarella cheese

50g grated pecorino cheese

Method
  • Pre-heat the oven to gas mark 6/200°C.
  • Cover the bulgur wheat with 500ml of boiling water, cover and leave.
  • Heat the oil in a pan and gently fry the garlic over a low heat for 2 minutes until soft but not coloured. Add the harissa, stir well then add the cherry tomatoes, sugar, salt and pepper. Simmer gently for 3-4 mins.
  • Meanwhile, mix the lamb with the bulgur wheat, egg, honey, coriander, cumin, salt and pepper. Roll into meatballs the size of a walnut and place in a large ovenproof dish covered with foil Bake in the oven for 10 mins.
  • For the sauce over the meatballs in the dish. Sprinkle with mozzarella followed by pecorino cheese. Bake in the oven for 10 mins until golden brown.
  • Serve with pasta or potatoes and seasonal vegetables.

Recommend this recipe

Share: