Lamb Meatballs

Lamb Meatballs


  1. Place the bread in a bowl. Add enough water to cover. Set aside for 5 minutes to soak. Coarsely tear the bread.
  2. Line a tray with non-stick baking paper. Combine bread mixture, lamb, onion, parsley, egg, oregano and cumin in a bowl.Season with salt and pepper. Roll tablespoon full quantities of the mixture into balls. Transfer to prepared tray. Cover withplastic wrap. Place in fridge for 1 hour or overnight to chill.
  3. Preheat oven to 200°C. Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook half the meatballs,turning, for 5 minutes or until golden. Transfer to a large baking tray. Repeat with the remaining meatballs. Bake in oven for8 minutes or until cooked through


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  • 2 slices white bread, crusts removed
  • 500g lean lamb mince
  • 1 brown onion, coarsely grated
  • 1/4 cup chopped fresh continental parsley
  • 1 egg, lightly whisked
  • 2 tsp dried oregano leaves
  • 2 tsp ground cumin
  • Olive oil spray

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