Ground lamb kneaded with onion and breadcrumbs, pan-fried and served with redcurrant jelly, makes these meatballs, carrying English cuisine's classic sweet-tart pairing for lamb. They fit easily onto a brunch table or into a mid-meal snack.
Knead the ground lamb with the grated onion, breadcrumbs, egg, salt and black pepper, and shape into small meatballs.
Pan-fry the meatballs in olive oil over medium heat, turning them, for 15 minutes, until cooked through and browned outside.
Serve the meatballs hot with the redcurrant jelly on the side.
Wetting your hands lightly while shaping the meatballs keeps the mixture from sticking and makes it easier to form balls. Allergens: contains wheat (gluten, from the breadcrumbs) and egg.
Jölenin tatlılığı kuzunun kendine has kokusunu bastırdı, bende dengeli bir eşleşme hissi bırakmadı. Belki daha az miktarda ya da yanında değil üstüne gezdirerek servis etmek daha iyi olurdu.
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