With Simon Holst
These meatballs may be made small and served with dipping sauce as an appetiser. Alternatively, make them larger and serve on rice with the sauce thinned to gravy consistency.
Serves 8-10 as a starter or 4 as a main:
Cost per serving (as a main course): $3.00
Time to prepare: 30 minutes
Ingredients for Meatballs:
1 medium onion, roughly chopped
2 thick slices bread, roughly chopped or broken
500-600g minced lamb
1 tsp salt
1 Tbsp lemon juice
2 Tbsp canola oil
Ingredients for Sauce:
2 cloves garlic, chopped
1cm piece root ginger, peeled
1 tsp each ground cumin and coriander
2 Tbsp each dark soy sauce and lemon juice
1/2 tsp chilli powder (or to taste)
1/4 cup brown sugar
1/2 cup peanut butter
1/2 cup hot water
Put the onion in a food processor, add the bread then process until the bread is in pea-size or smaller crumbs. Break the mince into golf ball-size pieces and add to the processor with the salt and lemon juice. Process in bursts until evenly mixed (don't process it into a paste or the meatballs will be tough).
Heat the oil in a large frypan. Working with wet hands, shape the mixture into 48 small balls or 24 larger ones. Cook until they are lightly browned on all sides.
To make the sauce, add the remaining ingredients to the cleaned food processor. Process until evenly combined, then pour the sauce over the meatballs. Bring the mixture to the boil, then reduce the heat to a gentle simmer and cook for 10-15 minutes or until the meatballs are cooked through.
Taste and adjust the seasonings as required, and thin with some extra hot water if required.
Slow cooker: Coat the inside of the bowl of a medium-to-large slow cooker with non-stick spray. Transfer the browned meat balls to the slow cooker. Prepare the sauce as above, pour it over the meatballs, then cover, turn the slow cooker to LOW and cook for 6-8 hours (if possible, stir once after 3-4 hours). This sauce with a little water before serving if required.
(TX: 15 November 2011)