Roast Lamb Meatballs with Mint Sauce2013-03-22
- 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.
- 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
Mix thoroughly in a large bowl mince, onion, bacon, mushrooms, sage, rosemary, breadcrumbs, egg, garlic and some salt and pepper.
Roll into balls (approx 2 TBS per meatball) then refrigerate for 15 minutes.
In a bowl mix water, vinegar, mint, sugar, star anise and chicken stock.
Caramelize the meatballs in a hot frying pan.
Add bowl of water/vinegar etc mix into frying pan and bring to the boil, leave in the star anise.
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.
Serve with mashed potatoes.