Lamb Meatballs

by | May 11, 2020 | From the Kitchen


For the Meatballs

  • 1 kg lamb mince
  • 2 tsp ground cumin
  • 1 ½ cups bread crumbs
  • 2 eggs (lightly beaten)
  • 1 tbsp ground ginger
  • 1 tbsp crushed garlic
  • ¼ cup fresh rosemary
  • ¼ cup fresh mint
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp ground coriander

For the Sauce

  • 2 tablespoon olive oil
  • 1 large onion sliced
  • 1 tsp crushed garlic
  • 200g mushrooms, sliced
  • 1 cup already made beef stock
  • ¼ cup red wine
  • 1x100g tomato paste
  • 2 rosemary sticks, chopped
  • 1 tsp Freshly ground black pepper


Make the Meatballs

  1. Mix all the ingredients for the meatballs together in a bowl. Mix thoroughly to ensure everything is well combined.
  2. Once the mixture is worked together, shape into even round balls. You will find this easier to do if you keep your hands damp with a little cold water. Try to make the meatballs as even as possible as this helps with the cooking.
  3. Place meatballs in oven proof dish. Bake 20-25min or until tested and it is well done cooked. Remove from the oven and set aside.

Sauce ingredients

  1. Heat the oil in a medium pot. Add the onions and mushrooms and cook gently for 5 minutes taking care not to burn.
  2. Add the garlic and cook for a further 2 minutes until both the garlic, mushroom and onions are translucent.
  3. Add the rosemary, beef stock and wine.
  4. Bring the sauce to the boil, then reduce the heat to simmer for 2 minutes. Remove from heat and pour over meatballs. Serve immediately.
Lamb Meatballs
Lamb Meatballs
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