Minted Lamb Meat Balls
|Crisp grain cabbage||8 Ounce, roughly chopped (225 Gram)|
|Onion||1 Medium, skinned and quartered|
|Lean minced lamb||1 Pound (450 Gram)|
|Ground allspice||2 1⁄2 Milliliter (1/2 Level Teaspoon)|
|Chopped fresh mint/2.5 ml or 1/2 level teaspoon dried||10 Milliliter (2 Teaspoon)|
|Chopped fresh parsley||15 Milliliter, chopped (1 Tablespoon)|
|Cooked rice/Cooked noodles||1 1⁄2 Cup (24 tbs)|
1. Put the cabbage and onions in a food processor or blender and mix until finely chopped. Transfer to an ovenproof glass howl, cover the top with cling film, pulling hack one corner to vent, and microwave on HIGH for 2- 3 minutes until the vegetables are softened. Leave tor 5 minutes to cool.
2. Add the lamb and allspice and season with salt and pepper. Beat together well.
3. Using wet hands, shape the lamb mixture into 16 small balls and place them in a single layer in a shallow ovenproof dish. Microwave them uncovered for 5 minutes, carefully turning and re-positioning the meat halls after 3 minutes.
4. Mix the tomato juice with the bay leaf, mint and parsley and pour this over the meat balls. Three-quarters cover the dish with cling film and microwave on HIGH for 5-6 minutes until the sauce is boiling and the meat balls are cooked. Allow them to stand for 5 minutes. Skim off any fat and serve with rice or noodles.