Baked Lamb & Oregano Meatballs Recipe

Name: Baked Lamb & Oregano Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: serving for 8 servings
Ingredients: 1 kg lamb mince; 1 egg; 3 tbsp oregano leaves, chopped; 2 tsp ground cumin; 1 pkt MAGGI Apricot Chicken Recipe Base; 2 tbsp extra virgin olive oil; 2 tsp crushed garlic; 1 1/2 tbsp harissa paste; 2 1/4 cups (700g) tomato purée (passata); 1 cup (100g) light mozzarella, grated

Ingredients

1 kg lamb mince
1 egg
3 tbsp oregano leaves, chopped
2 tsp ground cumin
1 pkt MAGGI Apricot Chicken Recipe Base
2 tbsp extra virgin olive oil
2 tsp crushed garlic
1 1/2 tbsp harissa paste
2 1/4 cups (700g) tomato purée (passata)
1 cup (100g) light mozzarella, grated

	PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD serving for 8 servings

Instructions

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

Dinner