Preparation Time 10 minutes
Cooking Time 15 minutes
500 g lamb mince
1 small onion, grated
1 egg, lightly beaten
1 tsp ground cumin
⅓ cup dried breadcrumbs
⅓ cup mint jelly
2 tbsp of water
couscous or rice and cherry tomatoes to serve
- Place the lamb mince, onion, egg, cumin, breadcrumbs and a little salt and pepper in a large bowl. Using your hand bring the mixture together and knead lightly until combined.
- Shape mixture into 20 small meatballs
- Add enough oil to a medium-sized, heavy based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately-high heat.
- Cook the meatballs in batches over a medium-high heat, until golden and cooked through. Drain on absorbent paper. Warm the mint jelly and water in the microwave on low setting for 20 seconds, or use a small saucepan and stir in the water.
- Serve meatballs with a small bowl of the mint jelly, and couscous or rice and cherry tomatoes.
- Meatballs, rissoles and burgers should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
- Freeze mince you don’t intend to use. Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. This is important as it allows the mince to freeze evenly and it allows the mince to thaw evenly. Cooked mince dishes can also be frozen for later use.
- Thaw frozen mince (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.