Name: Mediterranean lamb meatballs with white bean dip
Cook time: 40 min
Total time: 40 min
Ingredients: Mediterranean lamb meatballs; 1 kilogram minced lamb; 1 1/2 cup (105g) stale breadcrumbs; 1 red onion (300g), chopped finely; 2 tablespoon finely chopped fresh chervil; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped fresh mint; 2 teaspoon caraway seeds, toasted; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 2 eggs, beaten lightly; 1/4 cup (60ml) iced water; vegetable oil, for shallow-frying; White bean dip; 400 gram canned white beans, rinsed, drained; 1 clove garlic, crushed; 2 tablespoon extra virgin olive oil; 1 tablespoon tahini; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 1 tablespoon coarsely chopped fresh flat-leaf parsley

Mediterranean lamb meatballs with white bean dip

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

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Makes 60 Item

Cook

40M

Ingredients

Mediterranean lamb meatballs

1 kilogram minced lamb

1 1/2 cup (105g) stale breadcrumbs

1 red onion (300g), chopped finely

2 tablespoon finely chopped fresh chervil

2 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon finely chopped fresh mint

2 teaspoon caraway seeds, toasted

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2 eggs, beaten lightly

1/4 cup (60ml) iced water

vegetable oil, for shallow-frying

White bean dip

400 gram canned white beans, rinsed, drained

1 clove garlic, crushed

2 tablespoon extra virgin olive oil

1 tablespoon tahini

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

1 tablespoon coarsely chopped fresh flat-leaf parsley

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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