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Lamb & Water Mint Meatballs

Lamb & Water Mint Meatballs is a modern British recipe for a classic meatball of minced lamb flavoured with water mint, sugar and redcurrant jelly that's bound with egg. The full recipe is presented here and I hope you enjoy this classic British version of: Lamb & Water Mint Meatballs.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Wild FoodHerb RecipesLamb RecipesBritish Recipes


Ingredients:

500g minced lamb
2 garlic cloves, crushed
2 tsp spoons mint sauce (made from 2 tbsp finely-chopped watermint leaves, 4 tbsp malt vinegar and a pinch of sugar)
2 tbsp freshly-shredded water mint
salt and freshly ground black pepper
1 medium egg, beaten
50g demerara sugar
2 tsp spoons cornflour
3 tbsp water
4 tbsp redcurrant jelly
2 tbsp Worcestershire sauce

Method


Add the lamb, garlic, mint sauce and shredded mint to a bowl. Season with the salt and black pepper then blend the egg into the mixture. With floured hands roll the meat mixture into walnut-sized balls.

Heat a little oil in a frying pan and add the meatballs in batches. Fry for about 10 minutes, turning frequently, until golden brown. Transfer to kitchen paper to drain and keep warm in an oven.

Meanwhile make a dip my combining the sugar, cornflour and water in a small pan. Heat and stir-in the redcurrant jelly and the Worcestershire sauce. Bring to a boil and cook, stirring all the while, until smooth.

Place cocktail sticks into each of the meatballs and serve with the warm dip.