Lamb meatballs

Recipe from: 1 October 2010
lamb balls

Ingredients 12
Servings 4
Time 35 mins


  • 500
    lamb mince
  • 1
  • 1
    small onion, chopped
  • 1
    sambal oelek
  • 1
    crushed ginger
  • 1
    soy sauce
  • 1
    handful fresh coriander, roughly chopped
  • 1
    egg, lightly beaten
  • Flour for shaping
  • 1
    peanut oil
  • 1
    coconut milk
  • 1
    stalk lemongrass, crushed


35 mins
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.


Read more on: poach  |  shallow-fry  |  lamb

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