These meatballs are life changing!
They were inspired by a Yotam Ottolenghi recipe, but improved for a Lazy South African home cook (Me). They are simply delicious and such a crowd pleaser!
- 1kg minced lamb
- 2 medium onions, finely diced
- 20g chopped flat-leaf parsley
- 3 cloves of garlic, crushed
- 1 tsp allspice
- 1 tsp cinnamon
- 60g dried cranberries, finely chopped
- 1 medium egg
- Salt and pepper
- Place all ingredients into a large bowl and mix with hands (mix until just combined and be careful not to over mix)
- Roll into golfball-sized meat balls and place on a tray
- Heat 2 tbsp. Extra virgin olive oil in a large pan on med-high heat
- Panfry the meat balls, turning them often until all are until well browned
- Place the meatball on kitchen towel to drain
- 2-3 large red onions, roughly chopped
- 700ml Vegetable/Chicken Stock (made up with approximately 3-4tbsp to 655-640ml hot water) – I used NOMU Fond
- 3 bay leaves
- 3 sprigs of thyme
- 2 tsp sugar
- Heat 2 tbsp extra virgin olive oil in a heavy, wide-based pot, and add the chopped onion. Cook onions on medium heat until translucent and lightly browned
- Add the Vegetable/Chicken stock, bay leaves, sprigs of thyme, sugar and salt and pepper to taste.
- Allow the stock to begin lightly bubbling, then add the meatballs carefully to the pot, ensuring that all meatballs are covered by liquid (can add more stock if necessary)
- Bring to a simmer and cover with a lid for 30 min.
- Remove the lid and simmer for 1 hour, allowing the meatballs to cook and the sauce to reduce, gently mixing every 5-10 min throughout.
- Transfer meatballs to a serving dish. Reduce sauce on the stove, if need be, and pour evenly over the meatballs.
- 250ml Double thick Greek yogurt
- 3 tbsp. of herbs (your choice of roughly chopped coriander/mint/parsley)
- Gently whisk the yogurt to ensure that it is smooth, then dollop over the meat balls
- Scatter the herbs over the meatballs and yogurt and serve immediately while hot.