Directions
1Combine lamb mince, ginger, garlic, onion, mint, breadcrumbs and egg in a bowl and using clean washed hands mix thoroughly then form into golf ball sized meatballs.
2Meatballs can be made the night before and stored in fridge in a single layer in sealed container overnight if you prefer.
3
4Lightly spray base of slow cooker bowl with non stick spray
5Gently place meatballs into slow cooker
6Pour over vegetable stock liquid.
7Cover and cook on low for 3hours
8
9Try not to move or turn meatballs, if at all, until they are fully sealed so as not to break them.
10I turned my meatballs gently after 2hrs and found the finished meatballs stayed firm, in shape and intact.
11
12To make dressing combine yoghurt, mint and lemon juice and mix well.
13Drizzle over meatballs or serve on side in serving dish.
14Great for parties!
Submitted by Paulene Christie
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