Veritably green with herbs, this meatball mix is a refreshing change from casserole cooking that has already become entrenched - and we’re only in November!
Ingredients - serves 4
600g minced lamb
50g dry white breadcrumbs
1 onion, peeled & finely chopped
2 cloves garlic, crushed & finely chopped
50g young spinach, chopped
1 tbsp chopped mint
1 tbsp parsley
1 tsp ground coriander seed
¼ tsp cayenne pepper
salt, pepper
olive oil
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for the tzatziki:
250g Greek yoghurt
½ small cucumber
1 clove garlic, crushed to pulp
2 tbsp finely chopped mint
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Method
1 Make some fresh tzatziki by mixing together 250g of thick Greek yoghurt with 1 clove garlic, crushed to pulp, ½ small cucumber finely diced and plenty of finely chopped fresh mint. Refrigerate.
2 Make sure that the breadcrumbs are reasonably fine. Mix together all the meatball ingredients, roll into balls little larger than walnuts and arrange on a tray. Chill for at least and hour before cooking
3 Shallow fry in olive oil to browned all over - this will take 12-15 minutes. Serve with a good dollop of tzatziki.
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