Sunday, August 14, 2011
Lamb and summer savoury meatballs
Good picnic food.
For four (-ish):
1 1/2 lbs ground lamb
1/2 cup breadcrumbs
1/2 a cup milk
1/2 tsp salt
1 cup scallions (spring onion) greens, chopped
2 cloves garlic, grated (wait till the last minute to do this)
2 Tbsp chopped fresh summer savoury
2 Tbsp pomegranate molasses
1/3 cup of pine nuts - not Chinese: some people have an allergic reaction to them, myself included (pine nut mouth!)
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 savoury 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!