29 April 2010

Recipe: Moroccan Cheesy Stuffed Meatballs

Moroccan Cheesy Stuffed Meatballs

Serves 2

2.5ml sunflower oil
20g mozzarella cheese, finely grated
10ml chutney
9 Certified Natural Lamb meatballs
40ml dried thyme

Preheat the oven to 200°. Lightly oil a roasting dish.Mix the cheese and chutney together in a bowl. Remove some of the mince out of the centre of the meatball, place 2.5ml of cheese and chutney mixture in each meatball and close the hole, ensuring that none of the filling can escape. Roll the meatballs in the dried thyme, place in the roasting dish and cook for 7 minutes. Turn the meatballs over and continue cooking for 7 minutes. Serve immediately.



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