Friday, 22 April 2011

Lamb & Dill Meatballs

These delicious meatballs have a Lebanese flavour to them. They're so succulent and more-ish you'll need to make plenty!

Top tip: Taste-testing by frying a small piece of your mixture and checking for seasoning is an essential step - you need to get the salt & pepper just right.

Serves 2


Lamb Mince - 225g
Pancetta (cubed) - 50g
Spring Onions - 6
Dill - 1 large handful
Ground Cinnamon - 1 tsp
White Wine - 200ml
Olive Oil - 1 tbsp

1. Trim and roughly chop the spring onions and place in a food processor. Add the pancetta cubes, lamb mince, chopped dill and cinnamon to the food processor and blend until thoroughly mixed. Add salt and pepper to season.

2. In a non-stick frying pan heat the oil on a medium heat, add a pinch of the mixture and fry until cooked through. Make sure you taste this to check the seasoning, and add more salt and pepper if required. Take off the heat while you form the meatballs.

3. Using a large teaspoon of mixture form into a small ball repeat until all the mixture is in balls. Re-heat the oil in the frying pan and add the meatballs and brown on all sides. Once browned lower the heat (or remove from the heat completely) and pour in the white wine. Bring to the boil and use a wooden spatula to ensure all the meat juices are loosened from the bottom of the pan.

4. Pour the contents of the pan into a oven proof casserole dish and cover. Place in a pre-heated oven at 200 degrees C for 1 hour.

Serve with mushroom couscous or some home-made tabbouleh.


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