Lamb meatballs with Pink Lady® apples
Cooking
A FEW MINUTES
Serves
12 - 15 MEATBALLS
By HELEEN MEYER
Method:
- Place all the ingredients, except the oil, in a mixing bowl and mix with a wooden spoon until well combined. Season to taste with lemon juice, salt, and pepper.
- Roll mince mixture into small balls (about 30 ml each).
- Heat half of the oil in a large frying pan over medium heat. Fry meatballs on all sides until golden brown, but not completely cooked.
- Reduce the heat, cover with a lid and simmer for a few minutes until cooked, but still juicy. Spoon out and repeat with the remaining meatballs and oil.
- Allow to cool down and pack into a lunch box with a dipping sauce like guacamole and small potatoes in the skin. Or serve warm with salad ingredients and vegetables of your choice.
