Moroccan Lamb Meatballs
For a vegan/veggie option use 250g puy lentils and an egg or flax egg to bind
Serves: People
Ingredients
- 125 g Lamb mince or 250g puy lentils and and 1 egg
- 75 g Beef mince lean if possible
- 1/2 Red onion peeled and finely grated
- 1 clove Garlic peeled and finely grated
- 1/2 tsp Ras El Hanout spice mix
- 1/4 tsp Chilli flakes to taste
- 1 tbsp Fresh parsley chopped
- 1 tbsp Fresh mint leaves chopped
- Sea salt to taste
- 1/2 tbsp Vegetable oil for frying
Method
- To make the meatballs, add all of the meatball ingredients to a large bowl and mix well until fully combined. Shape the mix into golf ball-sized meatball and set aside.
- Heat a frying pan on a medium heat and add the oil. Once the oil is hot, add the meatballs and fry till browned on all sides – keep turning. You may need to do this in batches if you don’t have a pan big enough to stop them from sweating and in turn, not browning.