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Spicy lamb meatballs

Delicious lamb meatballs. Serve as a tapa or starter.

Recipe from: 12 August 2011
Preparation time: 5 mins
Cooking time: 20 mins


  • 500
    lamb mince
  • 4
    salad onions, snipped
  • handful coriander leaves, chopped finely
  • 1
    dried chilli flakes or large red chill, chopped finely
  • 1/2
  • 1
    ground cumin
  • 1
    ground coriander powder
  • 4
    dried breadcrumbs
  • 1
    large free range egg
  • salt, to taste
Servings: Change Serving


Preheat the oven to 180°C on a low rack, but not lowest.
Grease a large baking sheet.
Mix all the ingredients together using a fork or your hands in a large bowl.
Roll into medium sized balls.
Bake for 10 minutes per side, turning half way.
Serve meatballs hot (they get fatty the instant they cool down) with sambals or a chilli sauce and wedges of lime or lemon.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the Fabulous' blog, click here.


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