Lamb Meatballs πŸ‘πŸ‘πŸ‘

This is a recipe that you can prepare ahead and make the meatballs the night before you need them. You can also freeze them which is ideal if you make too many! 

Firstly, to make the meatballs, you need to soak 2 slices/1 white bread roll in 150ml of milk. Whilst that is soaking add 500g pack of mince, 1 teaspoon ground allspice, half teaspoon ground cinnamon and 1 garlic clove into a food processor. Add the bread and milk mixture and blitz until a smooth paste has formed.

You will need floury hands to roll the paste into equal sized meatballs (approximately golf ball size). These can be set aside in the fridge overnight until you’re ready to cook them.

When you’re ready to cook them heat a splash of olive oil in the pan and brown the meatballs on all sides in batches. Once they are all browned set aside and using the same pan sautΓ© a finely chopped onion until pale and golden in another splash of olive oil. Stir in a tablespoon of plain flour and then pour in 300ml of chicken stock (I prefer the jelly stock cubes as they give the best flavour). Mix thoroughly so all the flour dissolves and return the meatballs to the pan. Cover with a lid and simmer over a moderate heat for 12-15 minutes. 

Serve with cous cous, a salad, a dollop of plain houmus and some pomegranate seeds. 
Enjoy R x

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s