Sunday, August 14, 2011

Lamb and summer savory meatballs

Good picnic food.

For four (-ish):

1 1/2 lbs ground lamb
1/2 cup breadcrumbs
1/2 cup milk
1/2 tsp salt
1 cup scallions (spring onion) greens, chopped
2 cloves garlic, grated 
2 Tbsp chopped fresh summer savory
2 Tbsp pomegranate molasses
1 egg
1/3 cup of pine nuts 

Pour the milk onto the breadcrumbs and let them absorb the liquid.

In a large bowl combine all the ingredients and mix very well with your hands (grate the garlic over the meat just before mixing). Heat up a heavy bottomed pan, and start forming the mixture into small ping pong balls. Fry in olive oil until brown on one side, flip, brown and remove to a plate when cooked.

Cook in three or four batches and don't overcrowd  the pan or it will lose heat and you'll get grey, steamed meatballs. Br.

Serve the irresistably brown meatballs at room temperature with a garlicky yogurt or with a walnut paste.

Summer savory is hard to find at nurseries, but once you have just one plant, you're set. They self seed at the flutter of an eyelash. Here's an online source for the seed, if you'd like to grow your own. And no, this is not a sponsored post!


  1. Any kind of meatballs and I'm there. I clicked through for the walnut paste.

  2. Oh we are on! My yiayia is smiling down upon you.

  3. Damn. Dit is pragtig. En pine mouth maak my baie bang. Die probleem hier is dat niemand vir jou kan se^ waar hul pine nuts vandaan kom nie. So ek leef in vrees.


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