Lamb Meatballs with Harissa and Pecorino Lamb Meatballs with Harissa and Pecorino

Lamb Meatballs with Harissa and Pecorino

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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

Serves 4

40g bulgur wheat

400g lamb mince

1 egg

1 tablespoon runny honey

Handful of coriander leaves

1 teaspoon ground cumin

Salt and pepper

2 tablespoon rapeseed or olive oil

2 garlic cloves, crushed

1 level teaspoon harissa powder

2 x 400g cans cherry tomatoes

1 teaspoon sugar

100g grated mozzarella cheese

50g grated pecorino cheese

  • 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.

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