Now I know all of you are more interested in finding out who the winners are of the Taste Of Joburg competition so I’m not going to bore you with the Spicy Meatballs for too long.
All I’ll say is that these are too good for words! We ate them in lightly toasted pita’s with Sweet chilli mayo, tomato salsa and lettuce but you could use them on pasta in a tomato sauce or even stuffed into a crunchy baguette with some mature cheddar. Oh yum! I’ll definitely be making this again now that I think of all these delish combo’s.
And now…for the winners… CONGRATULATIONS !!!
Claudine Du Toit
I’ll be in contact with you next week to give you all the info and details. For those of you who weren’t lucky this time around, keep checking back. We will be doing monthly give-aways from now on!
Also remember that today is the last day for voting in the SA BLOG AWARDS. Please click HERE if you like reading my blog and vote with every e-mail address you have! Thank you so much for all the support!
And now back to the meatballs. This quantity makes approximately 20-25 medium meatballs.
1kg (2.2 pounds) lamb mince
1/2 red onion, finely chopped
3 garlic cloves, crushed
1tsp ground coriander
1tsp ground cumin
2tsp garam masala
1/2 tsp each ground cloves and ground cinnamon
1/2 cup crumbled feta cheese
- Cook the onions and garlic in a tiny bit of oil until soft and translucent.
- Combine with the rest of the ingredients and mix well.
- Form medium sized meatballs and place on a wire rack in a roasting tray and roast at 180°C (356 degrees Fahrenheit), for 15-20 minutes until just firm but still juicy.
- Serve warm or at room temperature.
Other great Lamb Mince recipes:Alida Ryder