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

(0)

40Min

Easy

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

Protein

29.36 g

Carbohydrates

13.72 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.
Step 4
15 Min

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

Step 1 of 4

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 of 4

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 of 4

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.

Step 4 of 4

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

Recipe PDF

With pictures

Thank you for your rating!

We look forward to your review!

You have already rated this recipe / product.

Click on the number of stars you would like to award: the higher the number, the better the rating.

Submit

Comment 0

0/4000

Discover more

More interesting Recipes

Show more recipes

Baked Lamb & Oregano Meatballs

Ingredients

Overlay Header

Export ingredients

Nutrition Value

Instruction

Step 1

Step 2

Step 3