Lamb, what can I say. This is the one meat that my family cannot get enough of.
It’s for sure our favourite meat for all occasions. During the holidays everyone has turkey, we have a lovely roasted leg of lamb full off garlic, rosemary and lemon, we love lamb curry (korma, rogan josh, masala), lamb kebabs, lamb steaks, lamb ribs norwegian style (Pinnekjott), Fenalår (norwegian salted dried cured leg of lamb) the list goes on and on.
Tonight we are having lamb meatballs. Each little meatball is bursting with flavour which makes each bite, the best bite ever 🙂
Coming from an Italian/Belgium family, you would have thought that I would love a good Italian meatball, but for some reason, I never really liked them….. I guess its just a matter of taste. But give me an Asian style, Middle Eastern Style, Greek, Turkish meatball and then you’ve got my attention!
To make my meatballs today I used the following ingredients:
- juice of half lemon
- 1lb lamb mince
- 1 tablespoon of olive oil
- a handful of fresh coriander leaves (washed and chopped)
- 4 garlic cloves
- 2 chai red chilies
- 1 tsp cumin powder
- ½ tsp black pepper
- ½ tsp turmeric powder
- ½ tsp garam masala
- 2 tsp grated ginger
- 1 tsp salt
Now the simple part. First mix the mince lamb with 2 tbsp of lemon juice and put it to the side. In a food processor, blend the rest of the ingredients till you get a nice runny paste.
Add paste to the lamb and mix until everything has blended in nicely. Then roll into small size meatballs, brush with a little bit of olive oil and grill for 5 minutes on each side. Today I used the broiler on high instead of grilling and they turned out very nice.
And there we have it, another dinner is served, this time round I served the Lamb Meatballs with a lovely blend of Quinoa and Brown rice, seasoned with cilantro and lemon ❤