Lamb Meatballs with Fennel
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recipe by Sally's Blog https://sallys-blog.de/
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- Total Time
- 1hr 50mins
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- Serves
- 6
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- Calories
- 432
These lamb meatballs are mixed with fennel in the base. Other spices such as lemon zest and cumin give the meatballs a Mediterranean taste, similar to the Turkish kofta. I served the dish together with potato fritters and a vegetable stir fry as a Christmas menu. The meatballs can also be prepared the day before then bake it before you want to eat it. Ideal food prep recipe! User generated recipes have not been re-tested by Kenwood.
recipe updated Jul 4, 2023
Ingredients
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- Lamb stew meat
- 700 g
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- Fennel bulb
- 2
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- Garlic clove
- 2
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- Fresh parsley
- ½
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- Egg
- 1
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- Breadcrumbs
- 150 g
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- Lemon zest
- ½ teaspoon
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- Salt
- 1 ½ teaspoons
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- Black pepper
- ½ teaspoon
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- Ground cumin
- 1 teaspoon
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- Olive oil
- 20 g
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- Fennel bulb
- 2
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- Salt & pepper
- ½ teaspoon
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- Beef stock
- 400 g
Tools
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Oven
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Baking dish - large
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Food mincer attachment
Step preview
- Fit the medium screen to the Food Mincer attachment
- Start the machine - speed 4
- Add the ingredients using the pusher then stop the machine
- Then add the ingredients to the minced ingredients
- Knead with your hands to form a smooth mixture
- Cover with a kitchen towel and chill in the fridge - 1 hour
- Preheat the oven to 200ºC
- Add oil into a baking dish and set aside
- Using a medium-size ice cream scoop, divide the mixture in portions
- Grease your hands with a little oil and shape the meatballs
- Place the meatballs into the baking dish
- Add the ingredients into the baking dish
- Bake - 35-40 minutes, 200ºC
- Remove from the oven
- Serve