Lamb and Garlic Meatballs
This is a Donna hay recipe - fabulous to freeze and then drop into soup.
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READY IN: 27mins
YIELD: 30-40 meatballs
UNITS: US
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DIRECTIONS
- Combine mince, egg, garlic and salt and pepper in bowl.
- Roll tablespoonfuls into balls.
- Heat oil in large non stick pan.
- Cook meatballs over medium heat in batches.
- Cook 5 - 7 minutes or till cooked through.
- If freezing, allow to cool.
- Then place in bag, seal tightly, expel air.
- Freeze for up to 3 months.
- Before reheating, allow to defrost completely in fridge.
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