Ingredients
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
Method
Make the Meatballs
- Mix all the ingredients for the meatballs together in a bowl. Mix thoroughly to ensure everything is well combined.
- 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.
- 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
- Heat the oil in a medium pot. Add the onions and mushrooms and cook gently for 5 minutes taking care not to burn.
- Add the garlic and cook for a further 2 minutes until both the garlic, mushroom and onions are translucent.
- Add the rosemary, beef stock and wine.
- Bring the sauce to the boil, then reduce the heat to simmer for 2 minutes. Remove from heat and pour over meatballs. Serve immediately.