Cheddar-Stuffed Lamb Meatballs

  • Difficulty: Medium
  • 35 minutes
  • 3 servings

If you want to make a splash with your lamb meatballs you must carefully spice the mince. We did that by making them hot and by tossing coriander, rosemary, and cumin into the mixture. Further flavoring them with Worcestershire sauce and parsley takes this to the next step. And if you’re looking for a show-stopper, stuff the balls with Cheddar and serve them with a refreshing mint-flavored white dip.

Ingredients Needed for Cheddar-Stuffed Lamb Meatballs

1 pound lamb mince
½ teaspoon coriander powder
½ teaspoon rosemary powder
½ teaspoon chili flakes
½ teaspoon cumin powder
1 teaspoon worcestershire sauce
1 tablespoon fresh parsley, chopped
salt
pepper
1 egg
2 ounces of cheddar, cubed
3 ounces of yogurt
1 tablespoon mint, chopped

How to Cook Cheddar-Stuffed Lamb Meatballs

  1. Add the lamb mince, coriander, and rosemary powder, chili flakes, cumin powder, Worcestershire sauce, parsley, and egg to a bowl. Season with salt and pepper and mix until even using your hands.
  2. Use 2 tablespoons of mince mixture to wrap each Cheddar cube and shape into a meatball. We’ve got 9 of them.
  3. Heat vegetable oil in a pan over medium-high heat, then fry the meatballs for 2 minutes on both sides.
  4. Line a baking dish with parchment paper and transfer the meatballs to it. Bake for 15 minutes at 380⁰F/190⁰C.
  5. Add the yogurt and mint to a bowl and mix them. Serve this white dip with the meatballs.

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