1. Home page
  2. Looking for Aussome recipes?
  3. Butchery
  4. Australian lamb meatballs with warm yoghurt sauce and swiss chard
Australian lamb meatballs with warm yoghurt sauce and swiss chard
vedio-icon

Australian lamb meatballs with warm yoghurt sauce and swiss chard

Serves

4-6

Prep Time

15

Cook Time

20

Ingredients

1kg Australian Lamb Mince

1 Egg

4 Garlic Cloves

300g Swiss Chard

70g Pine Nuts

2 ½ tbsp Lemon Juice

1 Medium Onion, Chopped

Salt to Taste

1/4 cup Olive Oil

1 Red Chili

Pepper to Taste

2 tsp Coriander Powder

150g Fresh Breadcrumbs

½ tsp Dried Mint Powder

1 tsp Cinnamon Powder

500g Greek Yoghurt

1 tbsp Cornstarch

Method

  • Place in a large bowl the meat, garlic, pine nuts, chili, spices and breadcrumbs. Mix well, then shape into 2-inch meatballs, weighing 20g each. You should make about 24 balls.
  • Heat 2 tablespoons of the olive oil in a medium saucepan and fry the meatballs over medium heat for 8 to 10 minutes.
  • To make the yogurt sauce, place the yogurt, cornstarch, and egg in a large mixing bowl. Whisk well to form a smooth paste. Add 2 teaspoons of salt, along with a good crack of black pepper, stir, and set aside.
  • Pour the remaining oil into a medium pot and place over medium-high heat. Add half the meatballs and fry for 4 minutes, turning a few times so that all sides get browned. Remove from the pan and repeat with the remaining batch, adding a little bit more oil if you need to.
  • Next, pour in the yogurt sauce. Bring to a very gentle simmer over medium-Iow heat - it should barely be bubbling-stirring continuously in one direction to prevent the yogurt from curdling. Finally, add the swiss chard. Serve at once, with chili and cilantro sprinkled on top.
Vector Smart Object-ai Where to buy?