Lamb and Mint Meatballs

 

imageedit_5_7956312235 (1).jpgHere is a meat-eater dish which has a bit of a middle-eastern/eastern Mediterranean feel.  While I am a fishy-veg type, my wife eats meat, and it is nice to give her an occasional flavour boost.  So here is a lamb based dish with a bit of lower fat beef to cut the greasiness, and to make a easier to cook meatball.

Ingredients:

  • Lamb Mince (Ground Lamb) 300 g
  • Lean Beef Mince (Ground Beef <5%) 150 g (I use organic grass-fed, but any good meat will do)
  • Dried Mint 1 Tbs
  • Garlic Powder 1 Tbs
  • Dried Parsley 1 1/2 tsp
  • Beef or Lamb Gravy Granules 1 1/2 tsp
  • Salt to taste
  • Olive Oil 1 tsp
  • Water as needed

imageedit_6_3355549260 (1).jpg

Method:

In a large bowl mix the lamb and the beef.  Add the dried herbs and granules, and knead well for about 2 minutes until the meats and herbs are evenly mixed. Heat the olive oil in a frying pan, and roll out the meat mixture into 12- 15 balls (a little smaller than a golf ball). Place them in the heated pan and sprinkle lightly with salt.  Allow to brown on one side, then roll the balls in a spiral pattern (move the outer balls inwards, and the inner balls out ward, browning sides in turn). After about 5 minutes (sooner if they begin to stick) add a couple of tablespoons of water to the pan and reduce heat to simmer. When meatballs are well browned on all sides, allow an additional minute or two of cooking, then serve.

Padre

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