| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Eggs | 2bl | 1 | servings | |
INGREDIENTS
| 500 | g | Lean lamb; minced |
| 1 | tb | Butter or oil |
| 1 | md | Onion; peeled and finely |
| ; chopped | ||
| 1 | c | Soft white or wholegrain breadcrumbs |
| 1 | tb | Milk |
| 1/4 | ts | Ground cinnamon |
| 1 | pn | Ground cloves |
| Salt and pepper | ||
| 1 | Heaped tablespoon chopped fresh parsley | |
| 1 | tb | Chopped fresh mint |
| ; leaves | ||
| 1 | tb | Fresh lemon juice |
| 1 | tb | Roughly chopped pinenuts |
| 1 | Egg | |
| 1 | tb | Currants |
| Honey Glaze; (see following) |
INSTRUCTIONS
Put lamb into a mixing bowl. Heat butter or oil in a frying pan and cook onion slowly until soft, then add this to the lamb. Add crumbs, milk, cinnamon, cloves, good pinch salt and a generous quantity of freshly milled black pepper, Then add the herbs, lemon juice and pinenuts. Bind with egg then mix in currants. Roll into small meat balls and place in a single layer in a well oiled baking tray. Brush meatballs with Honey Glaze (see following) then bake in a hot oven for about 20 minutes. Shake pan half-way through cooking and reglaze. Serve hot as a cocktail savoury. Makes about 20. Honey Glaze. Put 1 heaped teaspoon honey into a small dish with 1 tablespoon boiling water and a good squeeze of lemon juice. Converted by MC_Buster. Per serving: 150 Calories (kcal); 5g Total Fat; (29% calories from fat); 8g Protein; 20g Carbohydrate; 189mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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