Further to my earlier post about meatballs, this recipe is very convenient and also quite tasty. I got the idea from one of those free supermarket food magazines – sorry, I can’t remember which one.
Use a dip which suits your budget and dietary needs. The Yumi’s brand sweet potato and cashew dip seems to go well with the lamb, or you could make your own dip using this recipe here.
I freeze them in portions so I can pop them out later to add to lunches or for a smaller meal.
Lamb and dip meatballs
- 1 egg
- 100g (half a packet) of dip of your choice, eg sweet potato and cashew
- 1 cup (approx 150g) of cooked quinoa
- 500g lamb mince
Whisk the egg with a fork in a large bowl. Add the dip and the quinoa and mix. Stir in the lamb and mix thoroughly.
Allow the mixture to sit for a few minutes, then form into balls and bake in a moderate oven for 20-25 minutes, turning them over at the 15 minute mark.
There you have it, simple and tasty.