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Lamb & Chive Meatballs with Horitake Salad |
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| Serves 4 |
Prep 15 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
400g lamb mince
1 small red onion, peeled and grated
chives, a handful, finely chopped
1/2 tsp ground cumin
1 tsp sea salt flakes
1 egg yolk
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Salad
2 tbsp olive oil
2 tbsp red wine vinegar
200g cherry vine tomatoes, halved
1/2 small red onion, finely sliced
1 ridge cucumber, halved lengthways & cut into half moons
16 kalamata olives, drained
200g feta, cubed |
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Put the lamb mince in a bowl
with the grated onion, chives, cumin, salt and egg yolk.
Use clean hands to mix everything together, then roll into
20 little meatballs.
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Heat a large, non-stick frying
pan and cook the meatballs, turning until browned all
over and cooked through. There should be enough fat in the
lamb to fry them without using any extra.
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To make the salad, whisk the
oil and vinegar together then toss with all the other
ingredients. Serve the meatballs with the salad.
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DAILY
DINNERS 
