Lamb Meatballs with Minted Yoghurt Dressing
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.
3Lightly spray base of slow cooker bowl with non stick spray
4Gently place meatballs into slow cooker
5Pour over vegetable stock liquid.
6Cover and cook on low for 3hours
7Try not to move or turn meatballs, if at all, until they are fully sealed so as not to break them.
8I turned my meatballs gently after 2hrs and found the finished meatballs stayed firm, in shape and intact.
9To make dressing combine yoghurt, mint and lemon juice and mix well.
10Drizzle over meatballs or serve on side in serving dish.
11Great for parties!
Submitted by Paulene Christie