Solo: Lamb & Halloumi Meatballs

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Solo: Lamb & Halloumi Meatballs

Served with with char-grilled courgettes, red onions and cherry tomatoes. Fresh tzatziki on the side.

Ingredients to serve 1

  • 125g x lamb mince
  • 15g x halloumi – grate coarsely
  • ¼ tbsp x fresh oregano – strip leaves off stalk
  • ¼ x lemon
  • ½ clove x garlic – crush, peel & chop finely
  • 1 x courgettes
  • ½ x red onions – cut into thin wedges
  • 50g x cherry tomatoes – cut in half
  • 30ml x yoghurt
  • ⅛ x cucumber – grate coarsely
  • 25g x baby spinach
  • . x olive oil, salt & pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above.

Step 2

Using the fine side of the grater, grate the skin of the lemon to create zest. Cut the lemon into quarters.

Step 3

Cut the ends off the courgette and slice finely on the diagonal.

Step 4

Make the tzatziki by combining the yoghurt, cucumber and HALF the garlic in a small bowl. Season with salt and freshly ground pepper to taste. Set aside.

Step 5

In a large bowl, mix the lamb mince, halloumi, oregano, lemon zest, salt, pepper and HALF the garlic. Make little meatballs balls by scooping up a tablespoonful of the meat mixture at a time and squishing it down into the spoon with the palm of your hand. Heat a little olive oil in a large frying pan over medium heat. When hot, add the meatballs and sauté, for about 6 to 8 minutes until nicely browned. Transfer to a plate and leave to rest.

Step 6

Place the courgettes and onions in a large bowl. Place the tomatoes in a separate bowl. Drizzle the ingredients in both bowls with olive oil and season well the salt and freshly ground pepper. Toss to combine. Heat a chargrill pan over medium to high heat. Place a layer of courgettes and onions in the hot pan and cook for about 4 minutes or until lightly charred. Transfer to a plate. Now add the tomato to the pan and cook for about 2 minutes, then remove.

Step 7

To serve, place the baby spinach on the plate. Top with char-grilled vegetables and meatballs. Add a dollop of tzatziki and a lemon wedge on the side.