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    Summer Meatballs

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    Summer Meatballs

    These meatballs are somehow lighter than traditional recipes – perhaps because there’s no heavy sauce. You can use minced lamb, but starting with shoulder leads to a meatball with a little more texture. Serve with steamed green beans.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 3


    • 170g Brown basmati rice, rinsed and drained
    • 450ml Light lamb or chicken stock
    • 450g Cubed lamb shoulder
    • 1 Garlic clove, crushed
    • 50g Pitted green olives, chopped
    • 50g Sunblush tomatoes, chopped
    • 1½ tbsp Chopped rosemary
    • ½ tbsp Olive oil


    1. Place the rice in a saucepan with 150ml stock and 150ml water and bring to the boil. Cover and simmer for about 20 minutes, then set aside for 5 minutes. Meanwhile, pulse the lamb in a mini-food processor until finely minced but not completely puréed. Transfer to a bowl.
    2. With clean hands, mix in the garlic, olives, sunblush tomatoes and rosemary with plenty of black pepper. Form into about 18 small balls (easiest with wet hands).
    3. Place a large frying pan over a medium heat and fry the meatballs in the olive oil until browned on all sides. Add the remaining 300ml stock, lower the heat and simmer gently for about 8 minutes.
    4. Divide the rice between plates or bowls and, before serving, spoon the meatballs over.

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    Drinks recommendation

    This dish is an ideal chance to try chilled light red wines. Try a pinot noir or a gamay,such as this one. Georges Duboeuf 2007 Chiroubles, Beaujolais, France. Bin 02324.


    Average user rating

    4 stars