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Try Out This Lamb Meatball Recipe

Meatballs are great to make at home, consisting of ground meat mixed with spices or other flavourings, chopped onion and breadcrumbs for a bit of bulking. The ground up meat can be fried, baked, steamed or braised in sauce, and as it’s such a simple meal, it’s not surprising that meatballs are enjoyed all over the world in a variety of ways, even though we’re not really sure where they originate from in the first place! You can use almost any type of meat for your meatballs, beef, pork, lamb, or even game animals. You could even make a non-meat meatball if you crave a vegetarian dish!

But, the classic meats are the best for these recipes, and so here we’re going to look at a recipe for lamb meatballs, enough to serve up to four hungry diners. You can use variations on this recipe for other meat such as beef without any trouble.

INGREDIENTS

1.5 lbs of lamb

Salt and pepper, to taste

Lemon

2 eggs

3 tbsp of wheat flour

2 tbsp of white wine

Pork butter

Oil

5 cloves of garlic

3 onions

2 pounds of ripe tomatoes

Various aromatic herbs (Including mint, parsley, coriander and bay leaf)

Either use one and a half pounds of lamb mince for this meal, or process the same amount through a mincer, then season with salt and pepper and squeeze the lemon juice over the meat. Add the eggs, flour and a dash of white wine, then mix it all together thoroughly. Roll up the meat into balls and pass it through a container of flour, and then fry the meatballs in a mix of pork butter and olive oil, in a large, deep pan.

Remove the lamb and place the pan over the heat again, and sauté the garlic cloves plus minced and peeled onion at the same time. Cook until the onion is starting to brown and then add your minced tomato (without seeds) and the herbs, having tied them into a tidy bunch. Season once more with salt and pepper, and boil them up for 20 minutes.

Add a few more teaspoons of white wine and the meatballs as well, then cover the saucepan and simmer until the meat is good and tender and the sauce has thickened up. Remove the herbs and then get ready to dish up.

White wine or baby potatoes make a perfect accompaniment to this meal.


Article Source by James A Bruce

Cee Gei
Author: Cee Gei

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