enjoy warm or cold, stuffed into pittas with hummus and fresh herbs or as a side
to roasted and spiced vegetables
Total time to make : 1 hour Time to prep : 10 minutes + 30 minutes to chill
Time to cook : 20 minutes
Servings : 18 ping-pong sized balls
Ingredients
500g lamb mince
1 yellow onion, very finely diced
4 cloves garlic
1 egg
1 tbsp olive oil
1 tsp Cumin
1 tsp Cinnamon
salt/pepper to season
Method
Mix the lamb, finely diced and garlic in a bowl with wet hands
Add in the spices and seasoning, then mix again
To test for seasoning, heat a drop olive oil in a frying pan on a medium-high heat and pinch off some of the mixture to drop in the pan, once cooked, taste for seasoning and adjust the mixture as necessary
Once you're happy with the seasoning, mould the mixture into balls with wet hands to make ping-pong sized balls, trying to make them all similar in size for even cooking
Place them in the fridge for half an hour to firm up, this will help them stay together when cooking. At this stage, you could also freeze them (see below, for how)
Once ready, Pour 1 tbsp olive oil into the frying pan on a medium-high heat and fry meatballs in batches until browned out the outside and cooked evenly throughout
Nutritional Information
246 calories (per 6 meatballs)
31g protein, 4g carbs, 38g fat
Good to know:
This recipe has no breadcrumbs/fillers in so it's important to dice the onion finely or use a food processor, so that they don't fall apart on cooking
Add a pinch of chilli or cayenne pepper as well if you like them spicy
Store either raw or cooked meatballs in an airtight container for up to 3 days in the fridge and 3 months in the freezer