Lamb meatballs with immune boosting bone broth

Lamb and Mutton SA
4 servings Prep: 10 mins, Cooking: 4 hrs

Brought to you by Lamb and Mutton SA

By Independent Contributor June 29 2021
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Ingredients (23)

For the broth
800 g lamb bones
1 onion — halved
1 tuber fresh ginger — sliced
1 tuber fresh turmeric — sliced or 7.5ml ground turmeric
2 garlic cloves — halved
1 tsp cloves
1 tsp coriander seeds
1 cinnamon stick
3 star anise
handful fresh coriander
For the meatballs
500 g lamb mince
15 ml fresh ginger
30 ml spring onion — finely chopped
15 ml fresh coriander — finely chopped
15 ml fresh mint — finely chopped
salt — to taste
To serve
rice noodles
carrot — thinly sliced
bean sprouts
fresh coriander
fresh mint
1 lime — cut into wedges
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For the broth

Place all the ingredients in a pot and fill with cold water. Leave on a low heat for 3- 4 hours. Strain the broth and adjust seasonings to your taste (I added some soy sauce and lime juice).

For the meatballs

In a bowl mix all the ingredients. I don’t use a binder for these meatballs as they pretty much stayed together when I started mixing it. If your mixture looks very loose and does not want to roll into balls, feel free to add an egg.

Roll the mixture into table spoon sized balls, and fry in a dry pan on a high heat until nicely browned. Alternatively you can poach the meatballs in the broth.

Create your own bowl and pour the warm broth over everything. Serve hot!

You can serve this with anything! Get creative when making your bowl. Some pickled radishes, fresh spinach, sautéed shitaki mushrooms and sticky rice, will be great alternatives.

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