Quick & Easy

Mediterranean lamb meatballs with white bean dip

Bring the Med to your home with these scrumptious lamb meatballs and a garlicky white bean dip.
mediterranean lamb meatballs
60 Item


Mediterranean lamb meatballs
White bean dip


1.To make meatballs, place all ingredients, except the oil, in a large bowl, season; mix well to combine. Using damp hands, roll tablespoons of lamb mixture into balls.
2.Fill a large frying pan with 1cm (½-inch) oil; heat over medium heat. Shallow-fry meatballs, in 4 batches, turning frequently, for 5 minutes or until browned and cooked through. (You will need to replenish the oil slightly with each batch.) Remove with tongs or a slotted spoon; drain on paper towel.
3.Meanwhile, make white bean dip. Process ingredients until smooth.
4.Serve meatballs on a platter; accompany with dip.

Do-ahead: Meatballs can be shaped a day ahead; store, covered, in the fridge. Alternatively, cook meatballs over high heat on a lightly oiled barbecue grill plate, turning frequently, for 7 minutes, or until browned and cooked through.


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