Sunday, 26 February 2012

Homemade Lamb Meatballs

I'm not really sure what to say about these meatballs... I guess it's not exactly the most inspiring subject to be writing about.

What I can say is that they are totally delicious and you should make them immediately!


Homemade Lamb Meatballs
Inspired by "Tupperware Mexican Chorizo Meatballs"
From River Cottage Every Day by Hugh Fearnley-Whittingstall

400g lamb mince
1 tablespoon sweet paprika
2 garlic cloves, crushed
1 teaspoon flaky sea salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
2 tablespoons red wine (optional)
Freshly ground black pepper

Throw everything into a large bowl and mix together with your hands. Form into small balls, about 1 inch in diameter.

To cook: Heat some oil in a frying pan and add the meatballs and fry for about 5-6 minutes. Turn them occasionally to ensure they are evenly browned.

Serving suggestion (serves 4): Prepare a simple tomato pasta sauce, toss in the meatballs and some cooked spaghetti. Serve with a side salad.

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