Lamb Meatballs
The olives and basil add a great flavour to these meatballs
Makes enough for: 2 people
Ingredients
- 15 mls olive oil
- 1 shallot, peeled, cut in half and finely chopped
- 1 clove garlic, peeled and finely chopped
- 15 pitted black olives
- 10 g fresh basil leaves
- 250 g minced lamb
- salt and freshly ground black pepper to season
- flour for dusting
to cook and serve
- 30 mls olive oil
- serve in pita breads with hummus
Method
- Place the olive oil into a frying pan and heat over a medium temperature
- Add the shallots and sauté until soft, lowering the temperature slightly to ensure they do not brown
- Add the garlic and sauté until soft and fragrant
- Set aside to cool
- Place the olives and basil leaves into a mortar and crush with a pestle
- Place the mince into a bowl, season generously and add the shallots, garlic, olives and basil
- Mix to combine then shape into 10 x 35g meatballs and place onto a plate
- Place into the fridge for at least an hour to firm up
- Remove from the fridge and lightly dust the meatballs with flour
to cook and serve
- Place the oil into a frying pan and heat over a medium to high temperature
- Carefully place the meatballs into the oil and brown on all sides as best as you can
- Cook to your desired level of doneness then serve in pita breads with hummus