Minted Lamb Meatballs
Ingredients for Minted Lamb Meatballs
Currently displaying quantities in US Imperial Measurements
How to Cook Minted Lamb Meatballs
- For the meatballs, beat the egg. Peel and crush (mince) the garlic, then place it in a bowl and add the minced lamb and mint sauce. Season well with salt and freshly ground pepper then bind the whole mixture with the beaten egg. With well-floured hands, roll this mix into walnut-sized balls (it should make about 24 meatballs).
- For the dip, put the sugar, cornflour (cornstarch or wheat starch) and water into a small pan on a moderate heat and, as the sauce warms, blend in the redcurrant jelly and Worcestershire sauce. Bring slowly to the boil and cook, stirring all the time, until the sauce is completely smooth. This can now be kept warm while you cook the meatballs
- Heat about ½" (1cm) of oil in a frying pan and add the meatballs in batches. Fry for about 7-8 minutes, turning them occasionally until they are golden brown all over. Drain on absorbent kitchen paper and keep warm in a low oven while the others are being cooked.
- Serve the meatballs on small plates and the dip in small dishes. Provide cocktail sticks for your guests to spear the meatballs.
GRAHAM'S HOT TIP:
First of all, prepare the meat mix, then make the piquant dip (which will keep warm in the pan) and finally cook about 6-8 meatballs at a time. This way, everything will be ready in the right order.
Reviews of Minted Lamb Meatballs
December 10 2014
I also added more mint to the meat mixture. Outstanding!
sandrine (4 reviews)
November 29 2014
This recipe is excellent. I added a little more mint to the meat. Really nice flavor for a very simple recipe. Make extra sauce and serve a nice crusty bread a long with it. A good cocktail app for about 10 people or starter for 6
millsfamily (1 review)
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