Lamb and Honey Meatballs
- Ready In:
- 32mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 onion, minced
- 2 garlic cloves, minced
- 500 g ground lamb or 16 ounces ground lamb
- 1 granny smith apple, minced
- 1 1⁄4 cups dried breadcrumbs
- 1 egg, lightly beaten
- 1 teaspoon thyme leaves, chopped
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried sage
- 1⁄4 cup walnuts, chopped (optional)
- 1 lemon, juice and zest of
- 2 teaspoons Worcestershire sauce
- sea salt, to taste
- fresh ground black pepper
- olive oil, for panfrying if panfrying rather than barbecuing
- 2 tablespoons honey
- salad greens (optional) or baby spinach leaves, to serve (optional)
directions
- In a large bowl, combine the onion, garlic, lamb mince/ground lamb,apple, breadcrumbs, thyme, rosemary, sage, lemon zest (not the juice), egg, Worcestershire sauce and salt and pepper to taste; mix thoroughly until all the ingredients are well-combined and shape into walnut-size balls.
- Heat a barbecue hotplate to medium and cook the meatballs for 10-12 minutes, turning occasionally or panfry in olive oil, preferably in a non-stick pan for about 10 minutes or until nicely browned and thoroughly cooked.
- Place the meatballs on a serving platter, pour the lemon juice over the meatballs and drizzle them with the honey; serve over rice or pasta or with your favourite potato salad, salad greens or baby spinach leaves or other salads.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!