spiced lamb and haloumi meatballs
- ½ cup (35g) fresh sourdough breadcrumbs
- 2 tablespoons milk
- 500g lamb mince
- 200g haloumi, grated
- ¼ cup (70g) store-bought chermoula paste+, plus extra to serve
- sea salt and cracked black pepper
- 1 tablespoon extra virgin olive oil
- 2 x 400g cans chopped tomatoes
- 1 tablespoon sherry vinegar
- 2 tablespoons brown sugar
- cooked soft polenta, to serve
- coriander (cilantro) leaves, to serve
- Place the breadcrumbs in a large bowl. Add the milk and allow to soak for 5 minutes. Add the lamb, haloumi, chermoula, salt and pepper and mix well to combine. Roll tablespoons of the mixture into balls.
- Heat the oil in a large non-stick frying pan over high heat. Cook the meatballs in batches, turning, for 2 minutes or until golden. Remove from the pan and set aside. Add the tomato, vinegar and sugar to the pan and cook for 2 minutes. Return the meatballs to the pan and cook, stirring occasionally, for 6–8 minutes or until cooked through. Serve with soft polenta, coriander and extra chermoula. Serves 4.
+ Chermoula paste is a ready-made North African herb and spice blend, available from specialty food stores.
Photography: Chris Court
© DONNA HAY GROUP
