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Lamb and Mint Meatballs Recipe
|Lean minced lamb||1 Pound (450 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Mint sauce||2 Teaspoon|
|Egg||1 , beaten|
|Frying oil||2 Cup (32 tbs) (For Shallow Frying)|
|Parsley sprigs||2 (To Garnish)|
|Demerara sugar||2 Ounce (50 Gram)|
|Redcurrant jelly||4 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
Serving size: Complete recipe
Calories 5332 Calories from Fat 4224
% Daily Value*
Total Fat 455 g700.5%
Saturated Fat 85.2 g425.8%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 873.4 mg36.4%
Total Carbohydrates 124 g41.4%
Dietary Fiber 3.3 g13.3%
Sugars 98.2 g
Protein 158 g316%
Vitamin A 9.3% Vitamin C 16.9%
Calcium 8% Iron 16%
*Based on a 2000 Calorie diet
Season well with salt and pepper and bind the mixture with the eggs.
With floured hands, roll into walnut-sized balls.
Heat the oil in a frying pan, add the meatballs in batches and fry for about 10 minutes until golden brown.
Drain on absorbent kitchen paper and keep warm.
To make the dip, put the sugar, cornflour and water in a small pan and blend in the redcurrant jelly and Worcestershire sauce.
Bring slowly to the boil and cook stirring, until smooth.
Spear the meatballs on to cocktail sticks.
Garnish with parsley and serve warm, with the dip.