Lamb & Haloumi Meatballs in Sugo di Pomodoro
All kinds of rich tasty deliciousness
Servings: 4 serves
Calories: 598kcal
Ingredients
MEATBALLS
- 500 g lamb mince
- 100 g haloumi cubed
- 1 tsp oregano dried
- 1 tsbp parsley fresh and chopped finely
- 1 tsp sweet paprika
- salt and pepper
SUGO di POMODORO
- 50 g onion finely diced
- 2 cloves garlic finely minced
- 50 g olive oil
- 400 g tomatoes fresh or tinned
- 50 g tomato paste
- 150 g chicken stock
- 2 sprigs oregano fresh or 1/2 tsp dried
- 8 leaves basil
- 1 tsp paprika
- 1 tsp pepper flakes optional
- 1 pinch ground pepper
Instructions
MEATBALLS
- Mix all meatball ingredients in large bowl and form into small meatballs (roughly 4cm balls)
- Place meatballs onto Varoma tray and reserve
Optional cooking of meatballs
- Lightly fry meatballs over medium heat until browned on all sides. Reserve and add to sauce for gentle cook before serving.
CONVENTIONAL METHOD SUGO
- Heat oil over medium heat and add onion and sauté for 2-3 minutes until onion starts to soften and turn translucent.
- Add minced garlic and fry until fragrant. Turn down heat if garlic starts to brown.
- Add remainder of ingredients and simmer until sauce reduces slightly and thickens. Add meatballs to cook through.
THERMOMIX METHOD for SUGO
- Blend garlic and onion 3 seconds/speed 5. Scrape sides of bowl
- Add olive oil. Cook garlic and onion 2 minutes/Varoma/speed 1
- Add remaining sugo ingredients. Place Varoma into position and cook 15 minutes/Varoma/speed 1
- Add meatballs to sauce and cook 5 minutes/120℃/reverse/speed 1
Notes
Such an easy recipe to make that packs a big punch in flavours.
The meatballs can be made ahead during the week. They can also be frozen cooked or raw.
Nutrition
Serving: 1serve | Calories: 598kcal | Carbohydrates: 7g | Protein: 29g | Fat: 48g | Saturated Fat: 18g | Cholesterol: 92mg | Sodium: 541mg | Potassium: 745mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1790IU | Vitamin C: 18.2mg | Calcium: 310mg | Iron: 3.5mg | Net Carbs: 4g