Roast Lamb Meatballs with Mint Sauce

2013-03-22
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h

A tasty lamb meatball with rosemary, garlic and sage with a hot mint sauce with the smallest hint of star anise give a beautiful round flavor – this dish will take you back to Sunday lamb roasts at Nanna’s house.

Ingredients

  • 900 grams lamb mince
  • 1 onion (grated)
  • 1 rash bacon (finely chopped)
  • 3 button mushrooms
  • 1/4 cup sage (finely chopped)
  • 1/4 cup rosemary (finely chopped)
  • 3/4 cup breadcrumbs
  • 1 egg
  • 2 - 3 cloves garlic (crushed)
  • 1 cup water
  • 1 cup vinegar
  • 3/4 cup mint (roughly chopped)
  • 2 TBS sugar
  • 1 star anise
  • 1.5 tsp chicken stock
  • salt and pepper

Method

Step 1

Mix thoroughly in a large bowl mince, onion, bacon, mushrooms, sage, rosemary, breadcrumbs, egg, garlic and some salt and pepper.

Step 2

Roll into balls (approx 2 TBS per meatball) then refrigerate for 15 minutes.

Step 3

In a bowl mix water, vinegar, mint, sugar, star anise and chicken stock.

Step 4

Caramelize the meatballs in a hot frying pan.

Step 5

Add bowl of water/vinegar etc mix into frying pan and bring to the boil, leave in the star anise.

Step 6

Cook on medium for 1 hour or until liquid simmers down to thicken into sauce. Keep meatballs moist during this process by turning now and then.

Step 7

Serve with mashed potatoes.

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