Italian

Baked Lamb & Oregano Meatballs

Name: Baked Lamb & Oregano Meatballs
Prep time: PT15.00M
Cook time: PT25.00M
Total time: PT40.00M
Yield: 4.00
Cuisine: Italian
Ingredients: 500 g Lamb mince; 1 Bunch (25g) Oregano leaves; chopped; 2 tsps Ground Cummin; 1 pkt MAGGI Apricot Chicken Base; 1 tbsp Olive oil; 2 tsps Crushed garlic; 1.5 tbsps Harissa Paste; 1 Jar (700g) Tomato Passata; 1 cup Grated Mozzarella

40Min

Easy

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

Ingredients

4 portions

500 g

Lamb mince

1 Bunch

(25g) Oregano leaves, chopped

2 tsps

Ground Cummin

1 pkt

MAGGI Apricot Chicken Base

1 tbsp

Olive oil

2 tsps

Crushed garlic

1.5 tbsps

Harissa Paste

1 Jar

(700g) Tomato Passata

1 cup

( 100 g )

Grated Mozzarella

Copy

Nutrition Value

Energy

536.67 kcal

Carbohydrates

13.72 g

Protein

29.36 g

Fats

39.04 g

Information per serving

Step 1

10 Min

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 hands, roll 2 tablespoons at a time into balls.

Step 2

5 Min

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 in a 2.5L ovenproof dish and set aside.

Step 3

5 Min

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 for 5 minutes or until slightly reduced.