Sunday, October 22, 2006

Spiced Mazatlan Meatballs

For the main (meat plus!) course of tonight’s bbq, alongside the steaks, chops & various snags I made these from Ainsley’s Ultimate Barbecue Bible, for something different. The are little Middle Eastern flavoured meatballs, they were mega easy to prepare, basically you just chuck everything into the food processor & then roll into balls. We cooked these & served them while the rest of the meat was cooking, great idea to start the main course, they went down very well & not too filling as to spoil your appetite for the rest of the feast

Spiced Mazatlan Meatballs

500g Lean minced lamb
pinch of salt
I onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground allspice
¼ teaspoon cayenne pepper
4 tablespoons roughly chopped fresh coriander

To serve
4 Middle Eastern flatbreads
1 red onion, thinly sliced
200g Greek yoghurt
1 lemon, cur into wedges

Place the lamb, salt, onion. spices & coriander in a food processor and whiz until well blended. Using wet hands, shape the mixture into 20 meatballs & cook over hot coals or in a non stick frypan for 10 minutes, turning frequently until well browned.

Warm the flatbreads for 1-2 minutes on each side until softened & warmed through.

Serve the flatbread with onion scattered over, a dollop of yoghurt, meatballs & roll up.

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