Herbed Lamb Meatballs


These meatballs smelt so good when they were ready that we ate them for dinner that night, and I had to make more for lunchboxes!


With a subtle hint of Moroccan and Greek herbs adults will appreciate, and the dance they create in your mouth, kids will also think they are awesome in their lunchbox!


Simple and easy to make, they will become a regular lunchbox idea either as meatballs on their own, or added to noodles, pasta, wraps or in a sub roll.


Prep 10 min // Cook 20 min


INGREDIENTS

500g lamb mince

1 onion

1/2 cup breadcrumbs

4 cloves garlic

1/2 cup coriander

1/4 cup continental parsley

1 1/2 tbs fresh oregano (dried is fine if you don't have any fresh)

2 tsp cumin

1/3 cup grated cheese

1 tsp smoked paprika

Pinch cayenne pepper (optional but well worth it!)

Salt and pepper to taste


THERMOMIX METHOD

  1. Preheat oven to 180 degrees and lightly grease a baking tray.

  2. Chop onion into quarters, place in a bowl with garlic and chop 3sec/sp8, scrape down sides.

  3. Add all remaining ingredients and mix 10sec/sp6, scrape down sides and repeat until combined.

  4. Roll into balls (I used 1tbs mix per ball) and place on the baking tray.

  5. Cook for 20 min turning once or twice during cooking.

Non-THERMOMIX METHOD

  1. Preheat oven to 180 degrees and lightly grease a baking tray.

  2. Finely dice onion and fresh herbs and place in a bowl.

  3. Crush garlic and place it and all the remaining ingredients in a bowl.

  4. Combine well and roll into balls (I used 1 tbs of mix per ball) then place on the baking tray.

  5. Cook for 20 min turning once or twice during cooking.

Note: Additional oil from cheese and lamb may happen during cooking. I drained that halfway during cooking and placed the tray back in the oven so they were not stewing.

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