Monday, 14 March 2011

Lamb Meatballs

"Meatballs for Sunday dinner" was the cry, "can we still have Yorkshire pudding".  As it turned out the Yorkshire pudding was great with meatballs and I will now be expected to accompany every meatball dish with them though I am not sure about spaghetti, meatballs and Yorkshire pudding, but you never know.  I also served roast potato slices and roast carrots.


500g lean minced lamb
1 large onion, finely chopped and fried gently  in a little oil until soft
2 cloves garlic, peeled and finely chopped
2 tsp rosemary leaves,
2 slices seeded bread, crumbed
1 tsp salt
1 tbsp olive oil
Freshly milled black pepper
1 egg, lightly beaten
1 tbsp flour
150 ml red wine
1 tbsp balsalmic vinegar
150 ml lamb or chicken stock
1 tbsp redcurrant jelly

In a large bowl, mix together the minced lamb, onion, garlic, breadcrumbs, rosemary and seasoning then bind it all together with the egg.  Form the mixture into small balls and toss them in the flour to coat.

Heat the oil in a frying or saute pan, over a medium heat, add the meatballs and fry for 3-4 minutes each side until golden.

Add the red wine, balsamic vinegar and stock and simmer for 10 minutes until the sauce is thickened.  Stir in the redcurrant jelly.  Test the seasoning and add more if needed.

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