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Spicy lamb meatballs with a tangy yoghurt sauce
Introduce
Chef :
BeckySpicy lamb meatballs with a tangy yoghurt sauce
Usually meatballs are a bit of a hassle to make - especially if they need a tomato sauce to go with them. This recipe was inspired by wanting something super tasty, freezable (so I can use for a future meal) and quick to make. Most online lamb meatball recipes (and I consulted a few 😉) use the traditional frying ball method, but lamb is already fatty enough. And, as I found out today, oven works fine 😊. Since this recipe requires quite a few ingredients (it is worth it - trust me!!) and I know how precious time is to us all, I recommend making more than you need, and either freezing the mixture itself, or the meatballs once cooked, for a future meal.
Ingredient
Food ration :
20 meatballs
500 gr
lamb (minced)
1
onion
1 clove
garlic
1 bunch
coriander
1 bunch
fresh mint
1 tsp
ground cumin
1/4 tsp
ground cinnamon
1/2 tsp
cayenne
1
lime
2 tbsp
creme fraiche
1 tsp.
cumin
Cooking instructions
* Step 1
Get the ingredients together. Put the lamb in a large bowl.
* Step 2
Chop the onion, garlic and herbs finely. Add to the bowl and mix well (hands-on)
* Step 3
Add the juice of one lime, salt and pepper. Cover with cling film and leave in the fridge until you are ready to start cooking
* Step 4
Heat the oven to 225°. Make the meatball shapes and put them on greaseproof paper on the oven tray. Put in the oven..
* Step 5
After 15 mins turn the meatballs round and leave for another 10 minutes
* Step 6
Make the sauce - chop the leaves, stir in to the creme fraiche, add the cumin, lime zest, salt and pepper
* Step 7
Serve, dip and enjoy 😊😊
Note: if there is a photo you can click to enlarge it
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