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Lamb and rosemary meatballs

Shopping list (serves 4-6):

 

  • 500grams 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

Method:

 

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

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