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Minted Lamb Meatballs

Ready in 35 mins

Recipe by Graham 

While positively one of my favourites, this recipe for Minted Lamb Meatballs is a little bit "fiddly" but I've included it because it makes a superb starter for any meal if you are entertaining. It has proved so successful in the past that I have actually had friends specifically request it when I have invited them to dinner.

Preparation Time

15 Minutes

Cooking Time

20 Minutes
A Top Choice Recipe for Entertaining

Ingredients for Minted Lamb Meatballs

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

Serves 4 (about 24 meatballs):

FOR THE MEATBALLS
1 lb lean minced lamb
2 cloves garlic
2 teaspoons mint sauce
  salt and freshly ground pepper
1 egg
  oil for shallow frying
FOR THE PIQUANT DIP
2 oz Demerara (turbinado) sugar
2 teaspoons cornflour (cornstarch or wheat starch)
3 tablespoons water
4 tablespoons redcurrant jelly
2 tablespoons Worcestershire sauce

How to Cook Minted Lamb Meatballs

  1. For the meatballs, beat the egg. Peel and crush (mince) the garlic, then place it in a bowl and add the minced lamb and mint sauce. Season well with salt and freshly ground pepper then bind the whole mixture with the beaten egg. With well-floured hands, roll this mix into walnut-sized balls (it should make about 24 meatballs).
  2. For the dip, put the sugar, cornflour (cornstarch or wheat starch) and water into a small pan on a moderate heat and, as the sauce warms, blend in the redcurrant jelly and Worcestershire sauce. Bring slowly to the boil and cook, stirring all the time, until the sauce is completely smooth. This can now be kept warm while you cook the meatballs
  3. Heat about ½" (1cm) of oil in a frying pan and add the meatballs in batches. Fry for about 7-8 minutes, turning them occasionally until they are golden brown all over. Drain on absorbent kitchen paper and keep warm in a low oven while the others are being cooked.
  4. Serve the meatballs on small plates and the dip in small dishes. Provide cocktail sticks for your guests to spear the meatballs.
GRAHAM'S HOT TIP:
First of all, prepare the meat mix, then make the piquant dip (which will keep warm in the pan) and finally cook about 6-8 meatballs at a time. This way, everything will be ready in the right order.
 
GRAHAM'S WINE RECOMMENDATION:
A Cabernet Sauvignon like Chateau d'Og. A global classic, Cabernet Sauvignon tends to be medium or full bodied and is a great match to hearty dishes such as lamb and beef, and more complex poultry dishes.