2 medium zucchinis, grated and squeezed of any excess moisture
1 medium brown onion, finely diced
2 medium garlic cloves, crushed
1 tbsp fresh rosemary leaves, finely chopped
1 tbsp fresh or 1tsp dried thyme leaves
1 egg, beaten
2 tbsp olive oil
1 x 700mL bottle tomato passata
2 x 400g can crushed tomatoes
Sea salt and freshly ground pepper
Grate ¾ of the block of Lemnos Haloumi.
Combine the mince, grated haloumi, grated zucchini, onion, garlic, herbs and egg in a large bowl. Season generously with salt and pepper.
When thoroughly mixed, dampen hands and roll mixture into balls about the size of a golf ball.
Heat the olive oil in a large frypan or sauté pan and sear the meatballs on both sides until brown. Set aside. Tip any excess fat out of the pan, add the tomatoes and passata and season well. Return the meatballs to the pan with the tomato sauce and gently simmer, turning occasionally until they are cooked right through.
Preheat an overhead grill. Just before serving, crumble the remaining haloumi over the meatballs and toast under the grill until golden brown.
Serve with your favourite pasta and a mixed salad.