Lamb and Garlic Meatballs

“This is a Donna hay recipe - fabulous to freeze and then drop into soup.”
READY IN:
27mins
YIELD:
30-40 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine mince, egg, garlic and salt and pepper in bowl.
  2. Roll tablespoonfuls into balls.
  3. Heat oil in large non stick pan.
  4. Cook meatballs over medium heat in batches.
  5. Cook 5 - 7 minutes or till cooked through.
  6. If freezing, allow to cool.
  7. Then place in bag, seal tightly, expel air.
  8. Freeze for up to 3 months.
  9. Before reheating, allow to defrost completely in fridge.

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