Lamb Meatballs with Harissa and Pecorino

PREP: 20 mins COOK: 20 mins Add to My Favourites


  • 40g bulgur wheat
  • 400g lamb mince
  • 1 egg
  • 1 tbsp runny honey
  • Handful of coriander leaves
  • 1 tsp ground cumin
  • Salt and pepper
  • 2 tbsp rapeseed or olive oil
  • 2 garlic cloves, crushed
  • 1 level tsp harissa powder
  • 2 x 400g cans cherry tomatoes
  • 1 tsp sugar
  • 100g grated mozzarella cheese
  • 50g grated pecorino cheese



Step 1

Pre-heat the oven to gas mark 6/200°C.

Step 2

Cover the bulgur wheat with 500ml of boiling water, cover and leave.

Step 3

Heat the oil in a pan and gently fry the garlic over a low heat for 2 minutes until soft but not coloured. Add the harissa, stir well then add the cherry tomatoes, sugar, salt and pepper. Simmer gently for 3-4 mins.

Step 4

Meanwhile, mix the lamb with the bulgur wheat, egg, honey, coriander, cumin, salt and pepper. Roll into meatballs the size of a walnut and place in a large ovenproof dish covered with foil Bake in the oven for 10 mins.

Step 5

Pour the sauce over the meatballs in the dish. Sprinkle with mozzarella followed by pecorino cheese. Bake in the oven for 10 mins until golden brown.

Step 6

Serve with pasta or potatoes and seasonal vegetables.


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