Worryingly I seem to have become a bit of a meatball aficionado!?
After several different “meatball” posts I have been inundated with meatball conversations and requests. The first and most strange is from the lovely Becky @babybugeting (who’s blog indecently is a very good read;)) and its for veggie meat balls… kind off a contradiction in terms perhaps but I am always up for a challenge, so here they are!
They are like yummy spicy cheesy balls made with Halloumi cheese, as this stuff keeps its shape perfectly when cooked.
Even if your not veggie I urge you to give em a try, they are really good honest.
I also think they would make great party nibbles with some sweet chilli dipping sauce! mmm..tummy is rumbling…note to self…don’t post food recipes an hour before lunch!
Quick Cooks Notes: A great variation on these would be to replace the Halloumi with a mixture of Parmesan and Mozzarella and add fresh basil leaves instead of chilli and mint. Serve this with a classic Italian tomato sauce and spaghetti ..mama mia! NomNom!
Chilli and Halloumi cheesy meatballs and chilli sauce….. 
For “meat balls”…..
3 quarters of a pack of Halloumi Cheese
5 mint leaves
2 Panini loaves (they work great as they are naturally more dense than normal bread)
Or 3 thick slices of dry (slightly stale) bread
1/2 to 1 whole red chilli (depending on how hot you like your balls, sorry I am not trying to be rude, honest 
2 desert spoons of good mayo
1 large clove of garlic
For the Chilli Tomato sauce
1 onion,
half a fresh red chilli, cut finely
pinch of sugar
100 mls of full fat milk or sour cream
Jar of Passata
3 fresh toms (optional, they just add a bit of texture)
big handful of fresh coriander
A good grind of salt and pepper.
Firstly turn oven on and heat to around 180oc.
Then, start the sauce by slowly frying the chilli, onion and garlic in a little olive (or corn) oil. Once everything starts to go soft but before it goes brown add all the other ingredients apart from the milk/sour cream and the corriander. Add this 5 mins before end of cooking time.
Bring to just boiling, and then turn down and simmer gently for about 30-35 mins .
While that’ doing its chili thang, its the fun part….making the meat balls! Jack usually wont make real meatballs as raw meat is GROSS (according to him) but he loved making these ones.
All you do is put the cheese,broken up a bit in to a jug and blend with a hand blender until you have big cheese “crumbs”.
Do the same to the bread, and add it to the cheese.
Then add the chopped up chilli, mint and garlic, and wizz up again.
Next stir in the mayo, this is the “glue”that holds the mixture together, you could use a beaten egg. But I prefer the mayo.
Then put a heavybased pan on the heat, add about a quarter of the pans worth of oil and heat.
Roll the balls out to about 3cm x 3cm and once the oil is really hot, pop them in about 3 at a time and fry until golden brown.Then drain on kitchen paper.
Once they are all done bung them in the oven for about 15 mins and serve with the sauce and maybe some minty lemony cous cous…YUM ! 
These look fantastically good and I am going to have a go this weekend. Wow how great are you taking cooking requests and turniong up with the goods. Brilliant. Thanks so much x
I really am chuffed you asked actually, we are not veggy but it gave me an excuse to experiment and to make the ickle family try something new. Then they HAD to try em …for the good of all bloggy-kind!
Oooh, another yummy recipe for me to try!
I swear you are just trying to sabotage my diet ; ) x
hahaha! you got me miss yummy mummy ;D xxxxx