Baked Lamb & Oregano Meatballs Recipe

Baked Lamb & Oregano Meatballs


  • 1 kg
    lamb mince
  • 1
  • 3 tbsp
    oregano leaves, chopped
  • 2 tsp
    ground cumin
  • 1 pkt
  • 2 tbsp
    extra virgin olive oil
  • 2 tsp
    crushed garlic
  • 1 1/2 tbsp
    harissa paste
  • 2 1/4 cups (700g)
    tomato purée (passata)
  • 1 cup (100g)
    light mozzarella, grated

How to Cook

Prep Time: 15 minutes | Cooking Time: 25 minutes
  1. 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.

  2. 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.

  3. 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.

  4. Pour sauce over meatballs and top with the mozzarella. Bake for 15 minutes or until golden. Serve with a leafy green salad.



Average Qty Per Serve Qty Per 100g
Energy 1679.2kj 660.6kj
Weight 254.1g 100g
Protein TOTAL 32.3g 12.7g
Fat TOTAL 22.5g 8.8g
- Saturated Fats 8.9g 3.5g
Carbohydrates TOTAL 16.6g 6.5g
- Sugars 11.8g 4.6g
Sodium 580.7mg 228.4mg
Dietary Fibre 2.5g 1.0g
Calcium 164.7mg 64.8mg