Another member’s request this week, these Beef Haloumi Meatballs are a delicious and super simple meal or snack. They have a hint of smokiness and are a beautiful flavour combination.
These Beef Haloumi Meatballs are a savoury, flavour-packed twist on traditional meatballs, made even more special with the addition of haloumi cheese. Perfect for a family dinner or batch cooking for lunchboxes, these meatballs are very versatile.
I’ve opted to bake them (because I’m lazy), but feel free to pan fry them or pop on the BBQ. They could even be shaped into bigger patties and turned into burgers if you’d prefer. They also make fabulous lunchbox snacks or mains.
Health benefits
This recipe combines beef mince, which is a great source of protein and iron, with nutrient-dense vegetables like capsicum and onion. Haloumi adds calcium, while the fresh breadcrumbs provide fibre.
Ingredients
The combination of beef mince, grated haloumi, and fresh breadcrumbs forms the base of these meatballs. Smoked paprika and oregano add warmth and depth, while Worcestershire sauce enhances the umami flavor. You can easily adapt this recipe with gluten-free or dairy-free variations to suit your dietary preferences. The oregano is rich in antioxidants.
How to make Beef Haloumi Meatballs
Mix all ingredients together in a large bowl, using your hands to combine everything well. Roll into golf ball-sized meatballs and place them on a lined baking tray. Bake in a preheated oven for about 15 minutes until golden and cooked through. For smaller meatballs, adjust the cooking time accordingly. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.
Serving suggestions and how to store
Serve these meatballs with a side of salad or roasted vegetables for a balanced meal. You can also pair them with your favorite pasta or a simple tomato sauce for a comforting dish. Store leftovers in an airtight container in the fridge or freezer for easy meal prep. Reheat in a low oven until just heated through.
Vary this Beef Haloumi Meatballs recipe to suit
For a dairy-free version, omit the haloumi and add a tablespoon of nutritional yeast for a cheesy flavor. To make these gluten-free, simply swap the breadcrumbs for a gluten-free variety, and for a grain-free alternative, use almond meal instead of breadcrumbs. If you’re avoiding eggs, replace the egg with a chia or flax egg for an egg-free option.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Beef and Haloumi Meatballs
Ingredients
- 500 g beef mince
- 1 cup/s fresh breadcrumbs
- 100 g haloumi – grated
- 1 red capsicum/s – grated
- 2 clove/s garlic – minced
- 1 red onion/s – small or half a large grated or very finely diced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 egg/s
- 1 tbsp Worcestershire sauce
- Sea salt and freshly ground black pepper – to taste
Instructions
- Preheat the oven to 200°C / 390°F (fan-forced).
- Place all the ingredients into a mixing bowl and mix together (I squeeze together with my hands).
- Roll into balls (about the size of a golf ball) and place on a greased or lined baking tray and bake for 15 minutes. Smaller meatballs will cook quicker (and larger will take longer).
Thermomix Instructions
- To make your own fresh breadcrumbs, place 2-3 slices of bread of your choice in the Thermomix bowl and process for 10 seconds, speed 7. Set aside.
- Add the haloumi, capsicum, garlic and onion to the Thermomix bowl and grate for 6 seconds, speed 6.
- Add the breadcrumbs back into the Thermomix bowl along with the mince, spices and remaining ingredients. Combine for 10-20 seconds, speed 4, Reverse, using the spatula through the lid to help incorporate.
- Roll into balls (about the size of a golf ball) and place on a lined baking tray and bake for 15 minutes. Smaller meatballs will cook quicker (and larger will take longer).
Serve
- With salad or vegetables.
Make-ahead
- Re-heat in a low oven until just hot.
Store
- Store in an airtight container in the fridge or freezer.
