Lamb And Honey Meatballs Recipes

LAMB AND HONEY MEATBALLS

Lamb and Honey Meatballs image

My adaptation of a recipe from the Summer 2009 Coles magazine, where it's listed as costing $A1.75 per serve. I've added several herbs, an apple and walnuts to the original recipe. Apple in meatballs adds moistness and flavour. If you want to keep the price down, perhaps add some extra onion, some more apple (depending on the price of apples) and then some more breadcrumbs - and either omit or reduce the quantity of walnuts. Another way of stretching this recipe further would be to add a can of drained, processed butter beans in step one, before shaping the mixture into meatballs. I've added herbs I particularly like: please feel free to vary the herbs to meet your taste preferences and to vary the quantities. I've specified mincing the onion, garlic and apple as I process mine in a mini processor. All of these could, of course, also be finely chopped. And if you're not overly fond of lemon, do consider an alternative!

Provided by bluemoon downunder

Categories Lamb/Sheep

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 17

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)

Steps:

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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