In some of my other posts, you’ll find me referencing weather to how I like to cook – if it’s the dead of winter, I love using the slow cooker, making heartier, warming dishes. Technically, where I am, it’s still the dead of winter but, we have had some beautiful sunshine that is reminiscent of spring – so much so, even the rose bushes are starting to bud again!
So in the spirits of the forthcoming spring, I’ve made these yummy lamb meatballs with fresh herbs, straight out of the garden, fresh home-grown lemons and a few spices for a little zing. Serve with our beetroot hummus recipe, or a gluten free cous cous – our first recipe test was the photo that no doubt brought you here, with a big dollop of colurful beetroot hummus and grilled coconut yoghurt flatbread and it was such a success, we’re doing it again!
|500g lamb mince|
|1 bunch parsley (approx. 1 c, loosely packed)|
|2 tbsp. lemon juice|
|1 small brown onion|
|salt and pepper, to season|
|1 tbsp. cumin|
|1 tsp. garam masala, crushed coriander seed and paprika|
|2 garlic cloves|
|1 small egg|