Lemony lamb meatballs
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 100g stale white breadblitzed to crumbs
- 100ml milk
- 600g lamb mince
- 2 fat lemonszested
- 2 garlic clovescrushed
- 1 tbsp ground cumin
- ¼ tsp ground cloves
- small bunch corianderstalks finely chopped and leaves picked
- 2 tbsp olive oil
- 250ml natural yogurt
- ½ pomegranateseeds removed
Nutrition: per serving
- kcal334
- fat20g
- saturates8g
- carbs14g
- sugars6g
- fibre1g
- protein24g
- salt0.4g
Method
step 1
Put the breadcrumbs in a bowl and add the milk. Leave for 5 mins, or until the milk has been absorbed. Add the lamb, lemon zest, garlic, spices, coriander stalks and plenty of seasoning. Mix everything well with your hands, then shape into meatballs, it should make about 30. Cover and chill the meatballs for at least 30 mins, or up to 24 hrs.
step 2
Heat the oil in a large frying pan, or two smaller ones. Cook the meatballs for 8-10 mins, rolling them around the pan until nicely browned on all sides and cooked through. To serve, arrange the meatballs on a platter. If the yogurt is quite thick, add a drop of water or lemon juice. Drizzle it over the meatballs, then scatter the pomegranate seeds and coriander leaves on top.
