Quercy lamb meatballs recipe

  • Serves 4
  • 20 mins to prepare, 30 mins to cook and 10 mins soaking time
  • 230 calories / serving
  • Freezable
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164216 quercy lamb meatballs HERO

Pre-heat the oven to 200°C.

Drain the soaked porcini mushrooms and roughly chop them. Combine with the lamb mince, seasoning, onion, garlic and chopped parsley in a large mixing bowl. Mix well with your hands to combine as evenly as possible.

Make meatballs using two large tablespoons of the mixture; work between your palms to shape into balls. Arrange spaced apart on a large, lined baking tray. Bake for 20-25 minutes until browned on the outside and cooked through inside.

Remove from the oven and arrange on serving plates. Garnish with some crispy salad before serving.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 400g lean lamb mince
  • 25g dried porcini mushrooms, soaked in hot water for 10 minutes beforehand
  • 1 onion, finely chopped
  • 1 clove garlic minced
  • 1tsp parsley, finely chopped
  • 100g crispy salad, to garnish
  • salt
  • pepper
  • Energy 970kj 230kcal 12%
  • Fat 14g 20%
  • Saturates 6g 30%
  • Sugars 3g 3%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 5.2g Protein 21.6g Fibre 2.4g


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