Spanish Meatballs

(Based on a recipe in SW “little book of light bites”)
Serves 2
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Ground nutmeg
1 Tsp Ground Cinnamon
1 Tsp Garlic salt
250g lean beef mince (ff)
S & P
Handful of fresh Coriander, finely chopped
Handful of fresh parsley, finely chopped
¼ slice of a lime (ss) (sff)
Put all the ingredients, except the parsley, in a large bowl & mix well. Shape into 10 meatballs, place in the fridge for 1hr to chill.
Heat a frying pan, sprayed with frylight, cool the meatballs until they are cooked & browned for about 6-8 mins, (if you have a digital thermometer cook until 160C)
Remove & drain on kitchen towel, place on a serving dish, sprinkle with the parsley, serve hot or cold.
Drizzle with lime juice if you like it!
Credit: Pete’s Recipe Book

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