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
160 grams (5.6 oz) haloumi, finely diced
salt and pepper to taste
These are a tasty alternative to your average meatball.
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.