Baked Lamb And Oregano Meatballs
Tasty, comforting and nostalgic, these baked lamb and oregano meatballs topped with golden mozzarella and pecorino are the ultimate in winter comfort food.
Keywords
- baked lamb
- meatballs
- weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Kitchen scale
- Oven
- Stove
- Mixing bowl
- Plastic wrap
- Nonstick skillet
- Baking dish
- Saucepan
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Spatula
Ingredients
- ½ cup (80g) fine burghul (cracked wheat)+
- ¾ cup (185ml) boiling water
- 1kg lamb mince
- 2 eggs
- 1 cup oregano leaves, chopped
- 2 teaspoons ground cumin
- 1 tablespoon caster (superfine) sugar
- ⅓ cup (80ml) pomegranate molasses or balsamic glaze++
- sea salt
- cracked black pepper
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1½ tablespoons harissa paste
- 2¼ cups (700g) tomato purée (passata)
- 2 cups (200g) grated mozzarella
- ¼ cup (20g) finely grated pecorino
- ½ cup oregano leaves, extra
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