Baked Lamb & Oregano Meatballs

Name: Baked Lamb & Oregano Meatballs
Prep time: 15 s
Cook time: 25 s
Total time: 40 s
Yield: 4
Cuisine: Italian
Ingredients: 500g lamb mince; 1 bunch fresh oregano leaves chopped; 2 tsp ground cumin; 1 pkt MAGGI Apricot Chicken Recipe Base; 1 tbsp olive oil; 2 tsp crushed garlic; 1 1/2 tbsp Harissa paste; 1 jar (700g) tomato passata; 1 cup (100g) grated mozzeralla

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Easy

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40 Min

Lamb mince makes a great change. Add some oregano and you know you are onto a winner.

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Ingredients

4 portions

Lamb mince

500 g

(25g) Oregano leaves, chopped

1 Bunch

Ground Cummin

2 tsps

MAGGI Crunchy Southern Style Seasoned Coating

Maggi Air Fryer Herbed French Style Roast Seasoned Coating

1 pkt

Olive oil

1 tbsp

Garlic Puree

2 tsps

Harissa Paste

1.5 tbsps

(700g) Tomato Passata

1 Jar

Grated Mozzarella

1 cup

( 100 g )

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Nutritional Information

per serving

Carbohydrates

13.72 g

Energy

536.67 kcal

Fats

39.04 g

Protein

29.36 g

per serving

Recipe steps

35 min

10 min

5 min

15 min

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Recipe steps

35 min

Step 1

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Preheat oven to 250°C/ 230°C fan forced. In a large bowl combine mince, egg, oregano, cumin and MAGGI Apricot Chicken Recipe Base; mix well to combine. Using wet

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Recipe steps

35 min

Step 2

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Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Cook meatballs, in batches, turning frequently, for 5 minutes or until browned. Place

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Recipe steps

35 min

Step 3

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Heat remaining oil in a medium saucepan over medium heat. Add garlic, harissa and tomato puree, season to taste and stir to combine. Bring to the boil and cook fo

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Recipe steps

35 min

Step 4

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Pour sauce over meatballs and top with the mozzarella. Bake for 15 minutes or until golden. Serve with a leafy green salad.

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Baked Lamb & Oregano Meatballs

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