Baked Lamb & Oregano Meatballs
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step 110 Min
Step 25 Min
Step 35 Min
Step 415 Min
Step 1 of 4
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.
Step 2 of 4
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.
Step 3 of 4
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.
Step 4 of 4
Pour sauce over meatballs and top with the mozzarella. Bake for 15 minutes or until golden. Serve with a leafy green salad.
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