Meatballs with orange, lemon and olives

Method

Try these meatballs with a delicious citrus twist next time you have a family lunch. Everyone will walk away impressed.

 

  1. Place the lamb, egg, half of the chopped onion, lemon zest, lemon juice, paprika, cumin seeds and chopped parsley in a bowl and season with salt and pepper. Using your hands, mix until well combined. Shape small meatballs – each weighing about 35 g.
  2. Heat the oil in a frying pan and fry the meatballs until cooked and browned on both sides - using medium heat. Remove from the saucepan and keep on the side until the sauce is ready (tip – use two forks to turn your meatballs)
  3. Add the rest of the onions to the frying pan and fry until the onion is soft and starting to brown.
  4. Add the orange juice, lamb stock, tomato puree, chopped tomato, olives and the orange zest. Place lid on the frying pan and cook for about 5 minutes until sauce starts to thicken. Season with salt and pepper
  5. Add the meatballs, reduce the heat and cover with the lid. Cook for about 5 minutes on very low heat for the flavours to blend
  6. Spoon into your serving dish. Top with the chopped parsley and the orange slices.

 

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