Moroccan Cheesy Stuffed Meatballs 2.5 ml sunflower oil 20 g mozzarella cheese (finely grated) 10 ml chutney 9 lamb meatballs 40 ml dried thyme Preheat the oven to 200°C Lightly oil a roasting dish Mix
Moroccan Cheesy Stuffed Meatballs
- 2.5 ml sunflower oil
- 20 g mozzarella cheese (finely grated)
- 10 ml chutney
- 9 lamb meatballs
- 40 ml dried thyme
-
Preheat the oven to 200°C
-
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