Submitted by Paulene Christie
Lamb Meatballs with Minted Yoghurt Dressing
Serving: 25
Ingredients
- Meatballs:
- 500g lamb mince
- 1 tsp minced ginger
- 2 tsp minced garlic
- 1/2 an onion grated
- 1 tbsp mint (finely cut or I used the tube paste version)
- 3/4 cup fine breadcrumbs
- 1 egg
- 1 Vegetable stock cube (I prefer Massel brand) dissolved in I cup of boiling water
- Dressing:
- 200g tub of natural yoghurt (I used reduced fat but regular if your prefer)
- 2 tsp fresh lemon juice
- 1 tbsp mint (finely cut or I used the tube paste version)
Instructions
- Combine 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.
- Meatballs can be made the night before and stored in fridge in a single layer in sealed container overnight if you prefer.
- Lightly spray base of slow cooker bowl with non stick spray
- Gently place meatballs into slow cooker
- Pour over vegetable stock liquid.
- Cover and cook on low for 3hours
- Try not to move or turn meatballs, if at all, until they are fully sealed so as not to break them.
- I turned my meatballs gently after 2hrs and found the finished meatballs stayed firm, in shape and intact.
- To make dressing combine yoghurt, mint and lemon juice and mix well.
- Drizzle over meatballs or serve on side in serving dish.
- Great for parties!
Tried this recipe?Scroll Down To Share What You Think
Amazing! I made mine with chicken mince, omitted the ginger, added more garlic, chives, fresh mint, French mustard and Worcestershire sauce. Amazing!!!!! Taking to a BBQ this afternoon! They are so tasty!
Hubby made these tonight and its a big hit with everyone
These were amazing, I had no minced ginger so I just did a sprinkle of ginger powder. Also next time I will cook them a fraction longer.