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.

View full recipe on www.donnahay.com.au

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.

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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

Baked Lamb And Oregano Meatballs | Donna Hay

Ingredients

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