Lamb and Garlic Meatballs |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This is a Donna hay recipe - fabulous to freeze and then drop into soup. Ingredients:
1 kg ground lamb |
1 egg |
2 garlic cloves, crushed |
sea salt |
cracked pepper |
2 tablespoons olive oil |
Directions:
1. Combine mince, egg, garlic and salt and pepper in bowl.
2. Roll tablespoonfuls into balls.
3. Heat oil in large non stick pan.
4. Cook meatballs over medium heat in batches.
5. Cook 5 - 7 minutes or till cooked through.
6. If freezing, allow to cool.
7. Then place in bag, seal tightly, expel air.
8. Freeze for up to 3 months.
9. Before reheating, allow to defrost completely in fridge.
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