This recipe comes from Cuisine magazine and is basically perfect. Though it does allow for some playing with the spices for the rub and the method of serving. I like to have them on a plate with a yoghurt dipping sauce or in a wrap or pita bread with seasonal salad and greek yoghurt.
Serves 4
Meatballs:
800g lamb mince
2 cloves garlic, crushed with 1 tsp salt*
1 tsp ground cumin
1 Tbsp olive oil
1 large egg
Mix all ingredients in a bowl (I like to put on some gloves and use my hands, so much easier). Form into oval balls of about 45g each, cover and leave in the fridge to set for at least 1 hour.
Rub:
2 tsp ground cumin
1/2 tsp ground pepper
1 tsp dried oregano
2 tsp sea salt
To spice things up, add 1 tsp of paprika and/or 1 tsp of chilli powder
Mix all ingredients together in a bowl. Lightly roll meatballs through mix and gently massage into surface. Leave to sit at room temperature for 30 mins.
Cook on a pre-heated and oiled pan or BBQ plate until golden brown and just cooked through.
I like to serve with a yoghurt sauce which can be used for dipping or a filling for wraps or pitas. Simply mix together 1/2 cup greek yoghurt, 50g finely diced cucumber and 1 Tbsp mint sauce or finely chopped mint. Cover and refrigerate for at least 1 hour.
* Crushing your own garlic is easy! Simply chop finely then cover with a decent pinch of salt and press onto chopping board with the flat of your knife until a paste forms. Doing this as the first prep for a meal will also get the garlic flavour to spread over all the veges you chop on your board.
Serves 4
Meatballs:
800g lamb mince
2 cloves garlic, crushed with 1 tsp salt*
1 tsp ground cumin
1 Tbsp olive oil
1 large egg
Mix all ingredients in a bowl (I like to put on some gloves and use my hands, so much easier). Form into oval balls of about 45g each, cover and leave in the fridge to set for at least 1 hour.
Rub:
2 tsp ground cumin
1/2 tsp ground pepper
1 tsp dried oregano
2 tsp sea salt
To spice things up, add 1 tsp of paprika and/or 1 tsp of chilli powder
Mix all ingredients together in a bowl. Lightly roll meatballs through mix and gently massage into surface. Leave to sit at room temperature for 30 mins.
Cook on a pre-heated and oiled pan or BBQ plate until golden brown and just cooked through.
I like to serve with a yoghurt sauce which can be used for dipping or a filling for wraps or pitas. Simply mix together 1/2 cup greek yoghurt, 50g finely diced cucumber and 1 Tbsp mint sauce or finely chopped mint. Cover and refrigerate for at least 1 hour.
* Crushing your own garlic is easy! Simply chop finely then cover with a decent pinch of salt and press onto chopping board with the flat of your knife until a paste forms. Doing this as the first prep for a meal will also get the garlic flavour to spread over all the veges you chop on your board.
No comments:
Post a Comment