7 April 2016
Recipe: Spice Crusted Lamb Meatballs
by Default Admin
1/2 cup bread crumbs
500g lean lamb mince
1 brown onion, coarsely grated
1/4 cup chopped fresh continental parsley
1 egg, lightly whisked
2 tablespoons Roasted Chilli and Sesame Marinade
2 tablespoons Asian Spiced Dukkah
2 teaspoons olive oil
Combine bread crumbs, lamb, onion, parsley, egg and marinade in a bowl. Season with salt and pepper. Roll tablespoonfuls of the mixture into meatballs.
Spread dukkah onto a plate and roll each meatball in dukkah, pressing gently, until covered. Cover meatballs with plastic wrap. Place in fridge for 1 hour or overnight to chill.
Preheat oven to 200°C. Heat oil in a large non-stick frying pan over medium-high heat. Spray with oil. Fry the meatballs, in batches if necessary, for 2-3 minutes each side or until golden. Transfer to a large baking tray. Bake in oven for 10 minutes or until cooked through.