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Minted Lamb Meatballs Recipe

Minted Lamb Meatballs

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Unusual Recipe
Graham

Recipe by  

While positively one of my favourites, this recipe for Minted Lamb Meatballs is a little bit "fiddly" but I've included it because it makes a superb starter for any meal if you are entertaining. It has proved so successful in the past that I have actually had friends specifically request it when I have invited them to dinner.

      Preparation Time: 15 Minutes

      Cooking Time: 20 Minutes

A Top Choice Recipe for Entertaining

Ingredients for Minted Lamb Meatballs

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
Serves 4 (about 24 meatballs):
FOR THE MEATBALLS
1 lb
lean minced lamb
2 cloves
garlic
2 teaspoons
mint sauce
 
salt and freshly ground pepper
1
egg
 
oil for shallow frying
FOR THE PIQUANT DIP
2 oz
Demerara (turbinado) sugar
2 teaspoons
cornflour (cornstarch or wheat starch)
3 tablespoons
water
4 tablespoons
redcurrant jelly
2 tablespoons
Worcestershire sauce

 

How to Cook Minted Lamb Meatballs

  1. 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).
  2. 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
  3. 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.
  4. Serve the meatballs on small plates and the dip in small dishes. Provide cocktail sticks for your guests to spear the meatballs.

 
Graham 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.
 
GRAHAM'S WINE RECOMMENDATION: GrahamA Cabernet Sauvignon like Chateau d'Og. A global classic, Cabernet Sauvignon tends to be medium or full bodied and is a great match to hearty dishes such as lamb and beef, and more complex poultry dishes.
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Reviews of Minted Lamb Meatballs

Rating 4 out of 5 - Many cooks will make this recipe again December 10 2014
I also added more mint to the meat mixture. Outstanding!
(4 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again 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
(1 review)
 

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