Baked Lamb & Oregano Meatballs
Easy
•40 Min
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Lamb mince makes a great change. Add some oregano and you know you are onto a winner.
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Ingredients
4
portions
ingredient_quantity
recipe ingredient
Lamb mince
500
g
(25g) Oregano leaves, chopped
1
Bunch
Ground Cummin
2
tsps
Maggi Crunchy Three Cheese & Garlic Seasoned Coating
1
pkt
Oil
1
tbsp
Garlic Puree
2
tsps
Harissa Paste
1.5
tbsps
(700g) Tomato Passata
1
Jar
Grated Mozzarella
1
cup
( 100 g )
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
13.72 g
Energy
536.67 kcal
Fats
39.04 g
Protein
29.36 g
Nutrition Table Footer
10 min
5 min
5 min
15 min
Recipe steps
35 min
Step 1
Start TimerPreheat 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
Recipe steps
35 min
Step 2
Start TimerHeat 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
Recipe steps
35 min
Step 3
Start TimerHeat 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 fo
Recipe steps
35 min
Step 4
Start TimerPour sauce over meatballs and top with the mozzarella. Bake for 15 minutes or until golden. Serve with a leafy green salad.