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Spicy Wrapped Meatballs HT HD PFC Moroccan 40mins
Makes 20 Hot Lamb Herbs Spices Hors d'oeuvre Appetiser Starter Buffet Party Food Gluten Wheat Dairy Free Eggless Morocco North African Africa
Ingredients For the Meatballs 100g/4oz Minced Lamb 1 large Spring Onion, chopped 2 teasp Ras el hanout 2 tbsp freshly chopped Coriander 2 tbsp Sesame Seeds Salt and Black Pepper Cornflour Other Ingredients 2 tbsp Vegetable Oil 20 Small Lettuce Leaves 10 mint leaves 10 Coriander leaves Chilli Dipping Sauce to serve
Instructions
1. In a large mixing bowl, mix together all the meatball ingredients (apart from the cornflour) until well blended. Using damp hands, roll into 20 balls.
2. Sprinkle the cornflour onto a work surface and roll the balls in it to lightly coat on all sides.
3. Heat the oil in a frying pan until hot then fry the meatballs a few at a time over a medium heat for 4-5 minutes until well browned.
4. Remove with a slotted spoon to drain on paper towels. Allow cool a little.
5. Arrange the lettuce leaves on a serving platter then place a warm meatball on each lettuce leaf and top with a mint or coriander leaf and spear a cocktail stick through the centre to secure. Serve with the chili sauce to dip.
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