Prep Time

35 mins

Cook Time

15 mins


  • Ingredients

  • 2 tablespoon of olive oil

  • 1/2 red onion, finely diced

  • 5oo grams (18 oz) lamb mince

  • 1 teaspoon of ground cumin

  • 1 teaspoon of ground coriander

  • 1 egg

  • 160 grams (5.6 oz) haloumi, finely diced

  • salt and pepper to taste


These are a tasty alternative to your average meatball.

  • Tzatziki

  • 1 cup of natural greek yogurt

  • 1 small lebanese cucumber, deseeded and finely diced

  • 1 tablespoon of lemon juice

  • salt & white pepper to taste

Hints and Tips

You can make smaller meatballs to serve as canapes with a dollop of tzatziki.

Heat a fan-forced oven to 160C degrees (320F degrees) and line a baking tray with baking (parchment) paper.

Heat a small pan over a medium heat one tablespoon of olive oil and add the finely diced onion and cook for 2-3 minutes or until soft.  Set aside to cool.

Place the lamb mince, cooled onion, spices, egg, haloumi and salt and pepper in a large glass bowl and combine thoroughly.

Refrigerate for 30 minutes or longer if time permits.

Roll 2 heaped tablespoons of the mixture into balls.

Next, heat the remaining olive oil in a pan over a medium heat and brown the meatballs in batches.

Place the meatballs on the prepared baking tray and bake for 12-14 minutes.

Remove from the oven and serve with tzatziki.

For the tzatziki – place all ingredients into a small bown and mix well.