Lebanese Lamb Meatballs with Cous Cous & Slaw
23.02.10
Meatballs
Soak the breadcrumbs in the milk for 10 mins.
Add the mince, chopped parsley, mint, oregano, garlic, crumbled feta and chopped olives to the bowl and mix well.
Portion into 20g balls and cook in a hot (200C) oven for 20 mins.
Cook in batches of 2 i.e 40 meat balls on Monday, Wed, Fri.
Separate the batches and refrigerate
Keep refrigerated and waste after 3 days - Fill in Food Sticker. 3 day Use by Date
Sauce
Fry the Chopped red onions, Minced garlic.
Add the Chopped dates, cinnamon, and ground cumin and stir.
Add Chopped tin tomatoes and cook for a further 15 mins.
Blend to a smooth texture, correct seasoning.
Add the meatballs to the sauce and add the Chopped Basil and Parsley just before service.
Serve with Cous Cous & Slaw
Lamb MeatballsIngredients
Makes ten Meatballs
Breadcrumbs
150g
Milk
60ml
Lamb mince
500g
Parlsey
1/2 bunch
Mint
1/2 bunch
Oregano
1/2 TSF
Garlic
1 Clove
Feta
50g
Sauce
Dates
3 Chopped
Cinnamon
1/3 TSF
Ground Cumin
1/2 TSF
Red Onions
1 Dices
Garlic
1 Clove
Chopped Toms
400ml
