Trimmed Lamb Breast, finely chopped in a food blender, is used for this recipe, though Lamb mince works well too. This recipe is simple to prepare in a slow cooker and serves a family of four. For a smaller portion, halve the ingredients.
What you’ll need:
- 1 lb lamb mince or trimmed Lamb Breast, finely chopped
- 2 large onions, chopped and diced
- 4 teaspoons of Happy Hedgehog’s Mint Mix
- 1/2 pint of warm water
- 1 teaspoon of oil
How to make:
- In a large bowl, combine the lamb mince or chopped Lamb Breast with Happy Hedgehog’s Mint Mix. Mix thoroughly to ensure the mint is evenly distributed. For enhanced flavour, refrigerate overnight.
- Form the mixture into medium-sized meatballs, making about twelve in total.
- In a frying pan or skillet, heat the oil over medium heat. Add the onions and cook until soft. Then, lightly brown the meatballs on all sides. Remove the meatballs from the pan and transfer them to a slow cooker or ovenproof dish.
- Arrange the cooked onions over the meatballs. Return the pan to the heat, pour in the warm water, and deglaze the pan to create a brown stock. Pour this stock over the meatballs.
- If using a slow cooker, cook on medium heat for about 4 hours. If using an oven, bake at 180°C (350°F) for approximately 45 minutes.
- Serve the lamb meatballs with mashed potatoes and peas for a delicious meal.
