Lamb and rosemary meatballs

Bite size gourmet delights.

Serves 4-6

Shopping List

  • 500 grams lamb mince, finely minced
  • 1 egg
  • 2 cloves crushed garlic
  • Salt and pepper
  • 1 stem of picked fresh rosemary, finely chopped
  • ¼ bunch finely chopped continental parsley
  • 1 finely diced carrot
  • 1 finely diced brown onion
  • 2 sticks finely diced celery

  • Step 1

    In a large fry pan, saute the diced vegetables and garlic in a little vegetable oil until just softened, then season with salt and pepper. Let cool.

  • Step 2

    In a large bowl mix the lamb mince in a bowl with the sautéed vegetables, the chopped parsley, rosemary and egg and mix until well combined. Taste and season accordingly.

  • Step 3

    If the mixture is still a little wet, add some breadcrumbs to dry the mixture out. Roll the mixture into small bite size meatballs using wet hands so the mixture doesn’t stick to you.

  • Step 4

    Set them aside to rest on a lined plate overnight so that the mixture combines well and the flavours develop.

  • Step 5

    To cook, either add them to a preheated medium heat fry pan or on a flat grill on a bbq, and cook for approximately 3-5 minutes or until golden brown and cooked through. Enjoy either hot or cold with your favourite dipping sauce.