Spice Crusted Lamb Meatballs

5 July 2016 Spice Crusted Lamb Meatballs



Combine bread crumbs, lamb, onion, parsley, egg and relish in a bowl. Season with salt and pepper. Roll tablespoonfuls of the mixture into meatballs.

Spread dukkah onto a plate and roll each meatball in dukkah, pressing gently, until covered. Cover meatballs with plastic wrap. Place in fridge for 1 hour or overnight to chill.

Preheat oven to 200°C. Heat oil in a large non-stick frying pan over medium-high heat. Spray with oil. Fry the meatballs, in batches if necessary, for 2-3 minutes each side or until golden. Transfer to a large baking tray. Bake in oven for 10 minutes or until cooked through.

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