Dinner ideas

Lamb meatballs with mint and coriander chutney

These lean lamb meatballs seasoned with a spicy, herbaceous chutney make for a sensational and relatively easy weeknight dinner.
Lamb meatballs with mint and coriander chutneyAustralian Women's Weekly
40 Item


Mint and coriander chutney


1.To make mint and coriander chutney: combine onion, chilli, garlic, ginger, coriander and mint in a bowl; mix well.
2.Preheat the oven to moderate (180°C/160°C fan-forced). Combine mince with spices and salt in a bowl; mix well. Shape the mixture into small balls. Heat the oil in a non-stick pan. Toss the meatballs in the hot pan, in batches, for about 2 minutes or until browned all over, but not cooked through.
3.Transfer the meatballs to an ovenproof dish, bake in a moderate oven for about 10 minutes or until cooked through.
4.Serve meatballs hot, sprinkled with the mint and coriander chutney, if desired.

Meatballs suitable to freeze. Not suitable to microwave.


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