serves
4-6
prep
20 minutes
cook
50 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 1 kg lamb mince
- 1 tbsp olive oil
- 1 onion, grated
- 2 cloves garlic, crushed
- ¾ cup pesto
- ½ cup parmesan, grated
- 1 egg
- ⅓ cup panko / breadcrumbs
- ½ tsp cumin
- ½ tsp smoked paprika
- 50-100 g butter or
- 500 g passata
- Extra parmesan, to serve
- Basil, to serve
- Relish or chutney, to serve
- Salt and pepper, to taste
Instructions
1. Preheat oven to 180°C.
2. In a small pan, heat olive oil and cook garlic and onion until tender 5-10mins and let them cool slightly.
3. In a bowl, combine cooked onion, garlic, mince, pesto, parmesan, egg, breadcrumbs, cumin, paprika, salt and pepper and mix well with your hands.
4. Roll mixture into 4cm balls and place on a lined baking tray. Wrap and refrigerate for 15 mins to rest.
5. Bake for 25-30 mins at 180C or pan-fry them on low for 30-40mins with ½ litre of passata or simply in 100g of butter.
6. Serve the passata version with extra shaved parmesan and fresh basil. Serve the baked version with some flatbread and relish/chutney.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
