Lamb meatballs

4 servings Prep: 35 mins, Cooking: 35 mins
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Thai inspired to spice up any dish.

By Food24 October 01 2010
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Ingredients (12)

500 g lamb mince
1 Tbs oil
1 onion — small, chopped
1 tsp sambal oelek
1 tsp fresh ginger — crushed
1 tsp soy sauce
1 fresh coriander — handful, chopped
1 eggs — lightly beaten
flour
1 Tbs peanut oil
1 can coconut milk
1 lemongrass — stalk, crushed
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Method:

Heat the oil in a pan and fry the onion over a gentle heat until cooked.
Set aside to cool.Once cool add the onions, sambal oelek, ginger, soy sauce, coriander and the egg to the mince.
Mix well.
Flour your hands and shape into balls.
Set aside the meatballs in the fridge to firm up for at least half an hour.
Heat the peanut oil in the pan you cooked the onions in and seal the meatballs.
Add the coconut milk and lemongrass and poach them for 10 – 15 minutes, depending on their size

Serve on pasta, with potato or anything else you fancy.

For more of Lavender and Lime‘s recipes click here.



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