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Recipe from The No Salt Cookbook by Emily George, available from New Holland Publishers.
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Salad
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Herbed lamb meatball salad recipe
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Serves: 4
Ingredients
Nothing beats using your own fresh produce or materials around the house.
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What to do
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To make the yoghurt dressing, combine the yoghurt, mint, lemon juice and honey in a small bowl. Keep chilled until serving.
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Preheat the oven to 180°C (350°F).
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Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the onion and cook for 2 minutes, stirring, until soft.
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Add the garlic, paprika and cumin, and cook for a further 1 minute. Remove from heat and transfer to a large bowl. Cool slightly.
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Add the lamb mince, egg and breadcrumbs and mix thoroughly. Use your hands to shape meatballs, this mixture will make approximately 20 meatballs.
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Place the frying pan back over medium heat, add more oil if necessary.
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Cook the meatballs in batches, turning regularly, for approximately 2–3 minutes, until browned.
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Place meatballs on a baking tray and bake in the oven for approximately 6 minutes.
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