prep + cook time 40 minutes
makes 60
INGREDIENTS
1kg minced lamb
1½ cups (105g) stale breadcrumbs
1 large red onion (300g), chopped finely
2 tablespoons finely chopped chervil
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped mint
2 teaspoons caraway seeds, toasted
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 eggs, beaten lightly
¼ cup (60ml) iced water
vegetable oil, for shallow-frying
white bean dip
400g can white beans, rinsed, drained
1 clove garlic, crushed
2 tablespoons extra virgin olive oil
1 tablespoon tahini
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1 tablespoon coarsely chopped flat-leaf parsley
METHOD
1 To make meatballs, place all ingredients, except the oil,
in a large bowl, season; mix well to combine. Using damp hands, roll tablespoons of lamb mixture into balls.
2 Fill a large frying pan with 1cm oil; heat over medium heat. Shallow-fry meatballs, in four batches, turning frequently, for 5 minutes or until browned and cooked through. (You will need to replenish the oil slightly with each batch.) Remove with tongs or a slotted spoon; drain on paper towel.
3 Meanwhile, make white bean dip. Serve meatballs on a platter; accompany with dip.
white bean dip
Process ingredients until smooth.
do-ahead Meatballs can be shaped a day ahead; store, covered, in the fridge.
Recipe and image from Deborah Hutton’s book My Love Affair With Food available now.
