Saturday, 23 March 2013

Spicy Lamb and Carrot Meatballs






Spicy Lamb and Carrot Meatballs Recipe at MyDish

Ingredients

  • 450g/1Ib Carrots peeled and coarsely grated
  • 1 (400g) pack lean lamb mince
  • 1 Clove garlic crushed
  • 50g/2oz fresh brown breadcrumbs
  • 20ml/2tbsp chopped fresh or 5ml/1tsp dried mint
  • 5ml/1tsp Ground cumin
  • 5ml/1tsp Ground Coriander
  • 2.5ml/½ tsp Dried chilli flakes
  • 1 egg yolk
  • 30ml/2tbsp olive oil
  • 1 onion chopped
  • 1 (700g) bottle passata sauce with basil
  •  salt and freshly ground black pepper

Method

  • 1. Coarsely grate the carrots and reserve half for the sauce. Place the remainder in a bowl with the mince, garlic, breadcrumbs, mint, spices and egg yolk and mix together. Divide into 28 pieces then roll each into a small ball. If time allows, chill for 20 mins.
  • 2. Heat a large non-stick frying pan, when hot, add a little of the oil and the meatballs. Cook over a high heat for about 8 mins, shaking the pan occasionally to turn the meatballs until they are golden brown all over.
  • 3. Stir in the chopped onion and remaining carrots then fry for a further 2 mins. Pour in the passata sauce, season well, then cover and simmer uncovered for 6-8 mins until the sauce has thickened slightly. Serve with freshly cooked pasta.
  • ** THIS SERVES 4 PEOPLE (or 3 Hungry people!!)

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