Recipe Lamb and Haloumi Meatballs in a Smokey Grape and Tomato Sauce

Discussion in 'Meat and Poultry' started by murphyscreek, Apr 15, 2019.

  1. murphyscreek

    murphyscreek Active Member

    Location:
    Australia
    P1050546fb.jpg
    Ingredients for Meatballs:

    500gms lamb mince
    100gm diced haloumi
    1 onion diced
    2 cloves grated garlic
    1 tbsp. dried oregano
    1 teaspoon ground cummin
    1/4 cup grated parmesan
    1 cup chopped mint
    1 tbsp. olive oil
    1 beaten egg

    Ingredients for Sauce:

    3 tomatoes
    2 cups seedless grapes
    2 (or more or less) large chillies
    2 garlic cloves
    1 diced onion
    1 diced green capsicum
    1 diced celery stick
    1/2 tbsp. fennel seeds
    1 tbsp. smoked paprika
    Chopped parsley for garnish

    Method:

    Combine all meatball ingredients and form in to medium size balls. Refrigerate for 1/2 hour. Fry meatballs to brown them in olive oil but don't fully cook through, remove and place aside.

    For sauce combine tomato, chillies, and one cup of the grapes and process till smooth. In same pan as meatballs were cooked, saute onion, garlic, celery and capsicum till onion softens, Add fennel seeds and smoked prapika and fry a little longer. Pour in tomato, chilli, and grape mixture....and lower heat to a simmer. Add one cup of whole grapes and simmer to reduce and thicken sauce.

    When sauce ready, add meatballs to sauce and simmer for another 2-3 minutes coating meatballs and finish cooking them through. Garnish with chopped parsley. Serve with some warm crusty garlic bread.
     
  2. morning glory

    morning glory Obsessive cook Staff Member

    I really like the sound of this - I can imagine the sauce working particularly well with lamb. Great photo too.
     
    murphyscreek likes this.
  3. The Late Night Gourmet

    The Late Night Gourmet Über Member

    Location:
    Detroit, USA
    I love that red color. Actually, I love what’s giving it that particular shade of red. There’s a lot of good things going on
    here.

    What sort of chilies did you use? I’d guess that’s the beauty of this recipe: you can make it as hot as you like. I think, no matter how you go, this is a winner.

    And then, the coolness of the mint battles it out with the heat of the chilies. Who’s going to win? Whoever is eating it.
     
    Last edited: Apr 16, 2019
    murphyscreek likes this.
  4. murphyscreek

    murphyscreek Active Member

    Location:
    Australia
    I'm not sure what they're called. They were quite large and only medium in heat, so after cooking was only a background note of spiciness. I think I'll use hotter ones next time if just making it for myself. I posted the video of the actual making of this dish (as pictured) over in the food blog and photography thread as a bit of shameless self promotion of my YouTube efforts.
     

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