Mint and Lamb Meatballs

These tasty mint and lamb meatballs are mildly spiced with cumin, coriander and cinnamon in a spicy mint and tomato sauce.

Course Main Meal

Cuisine International

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 421kcal

Author Corina Blum

Ingredients

For the Meatballs

500 g lamb mince
¼ onion finely dice
1 clove of garlic crushed
2 tablespoon fresh mint chopped
1 egg
1 slice of white bread made into breadcrumbs (toast, leave to cool then crumble up)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon crushed red pepper flakes

For the Tomato Sauce

¾ onion finely diced (use the rest of the one used for the meatballs)
2 cloves of garlic crushed
100 ml stock I used vegetable stock but you could use lamb or chicken
400 g tin of chopped tomatoes
½ teaspoon dried oregano
½ teaspoon cinnamon
Handful of chopped fresh mint

Instructions

Put all the ingredients for the meatballs in a large bowl and mix them together with your hands.
Take small pieces and roll them between your hands to make the meatballs.
Heat a little oil in a large frying pan and fry the meatballs, turning until they are slightly browned on all sides.
Remove the meatballs and set aside.
Add a little more oil and start making the sauce by frying the chopped onion gently so it softens.
Add the garlic and stir into the onions then add all the other sauce ingredients except the mint. Bring to the boil then add the meatballs. Lower the heat and simmer for 20 minutes.
Serve with rice or couscous.

Video

Notes

Nutritional Information is approximate and should be used as a guideline only

Nutrition

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