Spicy lamb meatballs with a tangy yoghurt sauce

Usually meatballs are a bit of a hassle to make - especially if they need a tomato sauce to go with them. This recipe was inspired by wanting something super tasty, freezable (so I can use for a future meal) and quick to make. Most online lamb meatball recipes (and I consulted a few 😉) use the traditional frying ball method, but lamb is already fatty enough. And, as I found out today, oven works fine 😊. Since this recipe requires quite a few ingredients (it is worth it - trust me!!) and I know how precious time is to us all, I recommend making more than you need, and either freezing the mixture itself, or the meatballs once cooked, for a future meal.
Spicy lamb meatballs with a tangy yoghurt sauce
Usually meatballs are a bit of a hassle to make - especially if they need a tomato sauce to go with them. This recipe was inspired by wanting something super tasty, freezable (so I can use for a future meal) and quick to make. Most online lamb meatball recipes (and I consulted a few 😉) use the traditional frying ball method, but lamb is already fatty enough. And, as I found out today, oven works fine 😊. Since this recipe requires quite a few ingredients (it is worth it - trust me!!) and I know how precious time is to us all, I recommend making more than you need, and either freezing the mixture itself, or the meatballs once cooked, for a future meal.
Steps
- 1
Get the ingredients together. Put the lamb in a large bowl.
- 2
Chop the onion, garlic and herbs finely. Add to the bowl and mix well (hands-on)
- 3
Add the juice of one lime, salt and pepper. Cover with cling film and leave in the fridge until you are ready to start cooking
- 4
Heat the oven to 225°. Make the meatball shapes and put them on greaseproof paper on the oven tray. Put in the oven..
- 5
After 15 mins turn the meatballs round and leave for another 10 minutes
- 6
Make the sauce - chop the leaves, stir in to the creme fraiche, add the cumin, lime zest, salt and pepper
- 7
Serve, dip and enjoy 😊😊
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