My Lamb Meat and Mint Balls. Mix the tomato juice with the bay leaf, mint and parsley and pour this over the meat balls. These Minted Lamb Meatballs are tender, flavorful, and easy to make. Mint, cumin, paprika, grated onion, and tender ground lamb make easy and super flavorful meatballs.

Stuff 'em into pitas for a street food experience, pass them On the last Monday of every month, Jo from Jo Cooks and I each share a meatball recipe, because we both believe that ball shaped food rocks (fabulously high. Seared lamb chops seasoned with fresh rosemary are drizzled with a simple mint oil in this delicious recipe highlighting classic flavors. All Reviews for Lamb Chops with Mint Oil. You can cook My Lamb Meat and Mint Balls using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of My Lamb Meat and Mint Balls

You need 500 g of minced lamb.
Prepare 1/2 of a medium onion diced small.
It's 1 tsp of Dried Sage.
It's 1 tsp of Dried Basil.
You need 1/4 cup of fine breadcrumbs.
Prepare 1 tsp of linseed s.
You need 2 of Dried veg Stock crumbled.
You need Pinch of Salt.
It's 1 tsp of Black Pepper.
You need 1/4 cup of Flour.
Prepare 2 Tsp of Mint Sauce.
You need 1 of large egg.
Prepare 1 tsp of virgin oil.
You need 2 tbls of lemon juice or a squeeze of a lemon.
It's 1 tsp of crushed garlic.

I have prepared extra sauce and marinaded the meat with it plus added garlic to enrich the flavour My guests loved the meat. It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Shape the meat into balls that are a little larger than golf balls. In a large ovenproof non-stick skillet, brown the meatballs in the oil.

My Lamb Meat and Mint Balls instructions

Throw all the ingredients in a mixing bowl.
Mix in a mixer or with a tblspoon and make sure it's all mixed together.
On a work top spread flour and roll the mixture into a ball whatever size you want.
You should get about 14 balls, on a cook tray put them in the fridge for a half hour. I put them in cake cups to help keep there shape.
When chilled put them in a preheated oven 180 or gas 7 and cook for 30 - 45 minutes..
When cooked leave them to cool and add a little mint sauce to the lamb.
Make a nice crisp salad of your choice with a Greek plain yogurt with 1 tsp lemon juice added. use on the side or in the salad.

To finish, turn the heat to low, add blobs of the yogurt, and crack the eggs here and there into the sauce. Tear and sprinkle in the mint leaves and cilantro, and add a good drizzle of. This mint-crusted rack of lamb was inspired by a lamb steak recipe we did a few years ago, which featured a minted honey vinaigrette. I loved how the sweet, herbaceous dressing worked with the subtly gamey meat, and that memory filled me with confidence as I planned out this video. Once the lamb is almost done, add the creamy mint sauce and cook for several more minutes.