SPICY LAMB MEATBALLS

SPICY LAMB MEATBALLS

Serves 4

Syn Free

400g extra lean minced lamb
1 small onion, finely chopped (or use frozen)
1 clove of garlic, crushed
Quarter of a bunch of flat-leaf parsley, finely chopped
Small handful of a bunch of mint leaves, chopped - could use the Lazy Herb range for these too, I suppose.
1.5 tbsp. soy sauce
Half tsp. ground coriander
Half tsp. ground cumin

Toast the coriander and cumin by dry-frying in a non-stick frying pan for a few minutes. Tip into a large bowl.
Add the rest of the ingredients, along with half a teaspoon of black pepper and quarter of a teaspoon of salt. Mix well, using your hands.
Shape the mixture into golf-ball sized meatballs.
Pre-heat the oven to 180C/Gas 4. when ready to cook the meatballs.
Spray a non-stick frying pan well with Frylight and heat over a medium heat. Add the meatballs and cook until coloured all over.

Transfer to a baking tray and continue to cook in the oven for 10-15 minutes or until thoroughly cooked through. Serve with rice and tomato sauce.