These meatballs are quick and easy to make and go with especially well with plain spaghetti, lentils or as an accompaniment to almost all meals and in particular for parties ! they take about 5 minutes to mix and 20 minutes to cook and are deeeeeeeelicious..
Ingredients:
400g lean mince lamb
1 large potato - grated (long thin grate if possible) ENSURE juice strained away (push the grated potato down and squeeze out the juice !)
1 large onion - grated (long thin grate if possible)
1 tablespoon salt
A few turns on the old black pepper mill
1 egg
1 heaped tablespoon cinnamon powder
1 BIG handful of dried mint and scrunched into little bits (if you can get it dried from your garden even better as the supermarket ones are a little light on taste and expensive for what it is)
1 frying pan with enough vegetable oil to cover the bottom of the pan but no more than half way up the meatball
Method:
Put all the above ingredients together in a large bowl and mix together with your hands - easy hey !
Then take a little of the mix and roll in your hands into a ball slightly smaller than a golf ball , as you make this more often you will know how big/small you want them and accordingly how long they will take to cook.
Heat the oil in the frying pan, the meatballs must begin to cook on contact with the oil, ensure that the oil is hot to cook thoroughly and quickly (they would normally take about 15-20minutes on a medium heat) but do not burn the outside, ensure that you turn the meatballs when the side in contact with the oil is starting to crispen and turn brown, keep turning them until cooked (best way to check is to take one out and split it and check the inside is cooked, if it is then allow to cool and then EAT IT !).
It is important to ensure that the oil is kept fairly high when cooking as this avoids the balls soaking up the oil.
The meatballs should be a darkish brown on the outside.
This recipe was provided by Andy
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