- PKT lamb mince
- 1 egg
- 2tsp garlic purée
- 2 slice bread into bread crumbs
- chilli to taste
- chopped mint and parsley
mix all together by hand and shape into balls
Stewart put these in the fridge for a while to firm up
THE SAUCE is so easy
- carton of passata
- 1/2 teaspoon cumin
- 1/4 teaspoon chilli
- table spoon mint sauce
- squeeze of honey
- some garlic purée
- small glass of wine
simmer together for about 20mins
grill the meatballs for 10mins then place in sauce to finish cooking
serve with pasta or rice and some parmigiana and PARSLEY SPRINKLES
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