Lamb, rosemary and garlic meatballs recipe
Lamb, rosemary and garlic ... it’s a classic combination and now it’s in meatball form.
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely diced
- 4 garlic cloves, crushed
- 1 large free-range egg
- 500 g lamb shoulder, minced
- 100 g breadcrumbs
- 2 tbsp finely chopped rosemary
- 2 tsp finely chopped flat-leaf parsley
- 2 tsp wholegrain mustard
- 1 lemon, zest only
- 1 tbsp freshly squeezed lemon juice
- 1 tsp salt
- 1 pinch freshly ground black pepper
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Heat the oil in a large heavy-based pan. Add the onions and cook on a low heat for 2 minutes. Add the garlic and continue to cook on a low heat for 3 more minutes, or until the onion is translucent. Remove from the heat and allow to cool.
- Beat the egg in a large mixing bowl, then add the rest of the ingredients and mix with your hands until well combined.
- Heat a small frying pan over a high heat. Break off a small amount of the mixture, flatten between your fingers and fry until cooked. Taste to check the seasoning and add more if necessary. Form the mixture into 16 balls each balls 5cm in diameter, packing each one firmly, and place them on the prepared baking tray.
- Bake for 15-18 minutes, turning the tray halfway through - the balls should begin to brown on the top. Keep an eye on them to make sure that the balls don't get burnt underneath.
Taken from Jez's book, The Bowler's Meatball Cookbook
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