- Serves 4
- 45 minutes
- Difficulty Easy
- 16 Ingredients
These Lamb and Haloumi Meatballs are a taste-sensation overload! You’ll want to triple this recipe.
The key ingredient here is Haloumi – it makes the meatballs stick together, plus it adds flavour and texture. When making these Lamb and Haloumi Meatballs, don’t worry about making your own Chermoula – just buy a quality one from a greengrocer. Marinades like chermoula go so well with meat and fish; you’ll be happy to eat low-carb as the flavours are so satisfying!
Ingredients (serves 4)
- 1/2 cup Regular or gluten-free breadcrumbs
- 2 tsps Milk
- 600g Lamb Mince
- 250g Haloumi, grated
- 1/4 cup Chermoula
- 1 tsp Freshly Ground Black Pepper
- 1/2 cup Extra Virgin Olive Oil
- 1/2 large Brown Onion, finely diced
- 4 Garlic Cloves, finely chopped or crushed
- 1 tsp Ground Tumeric
- 1/2 tsp Dried Thyme Leaves
- 1/4 tsp Ground Coriander
- 2 x 400g Tins diced tomatoes
- 1/4 cup Sherry
- 2 tsp Brown Sugar
- Sprigs Flat Leaf Parsley, to serve
Notes... FOR CARB-LOVING FAMILY MEMBERS: Serve your Lamb and Haloumi Meatballs on a bed of sweet potato mash. ADD A VEGGIE BOOST: Finely grate 1⁄2 head cauliflower, sauté briefly in olive oil and serve with the Lamb and Haloumi meatballs.Like all of us, Michele Chevalley Hedge wants to be able to eat delicious food, enjoy the odd glass of pinot and still feel great. In her latest book, Eat Drink & Still Shrink she draws on all the latest research and many years' experience as a nutritionist. "In our busy lives, healthy eating can often slip down our list of priorities, and when we do have time to focus on it, the sheer amount of information and advice can be overwhelming. But if we're not eating well, we feel the impact in every part of our lives. We all know a poor diet can lead to weight gain, the development of Type 2 diabetes and cardiovascular disease, but it also affects our moods, our ability to sleep well and our energy levels - in short, everything we need to function well in this modern age". Eat, Drink & Still Shrink available at major bookstores or as an E-Book here.
- Preheat the oven to 200°C (180°C fan-forced).
- Place the breadcrumbs and milk in a large bowl and mix together so the breadcrumbs soak up the milk. Add the lamb, haloumi, chermoula and pepper and combine thoroughly with your hands. Roll the mixture into balls slightly smaller than a golf ball.
- Heat half the oil in a frying pan over medium–high heat and, working in batches, cook the meatballs until just browned. As you’ve finished each batch, transfer them to a baking paper–lined tray. Once all the meatballs are browned, pop them in the oven for 10 minutes or until cooked through.
- Meanwhile, heat the remaining oil over medium heat in the same frying pan you cooked the meatballs in. Add the onion and cook for 2–3 minutes or until softened. Add the garlic and cook, stirring, for 1–2 minutes. Add the turmeric, thyme and coriander and cook for a further minute, scraping the bottom of the pan to ensure nothing catches.
- Add the tomatoes, vinegar and sugar to the pan and cook for 15 minutes, stirring occasionally. Toss in the cooked meatballs and cook for another 5 minutes, gently folding all the ingredients together.
- Serve immediately, scattered with flat-leaf parsley.
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