Baked Lamb And Oregano Meatballs | Donna Hay

Name: Baked Lamb And Oregano Meatballs | Donna Hay
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 and 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

www.donnahay.com.au

Tasty, comforting and nostalgic, these baked lamb and oregano meatballs topped with golden mozzarella and pecorino are the ultimate in winter comfort food.

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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 and 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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