Warm Salad of Lamb Meatballs with Chilli, Lime & Coriander Dressing
Warm Salad of Lamb Meatballs with Chilli, Lime & Coriander Dressing
Ingredients
- Lamb Meatballs
1½ lb/700g minced lamb
50g breadcrumbs
25g parmesan cheese-grated
½ teaspoon of cayenne pepper
1 tablespoon Irish Yogurts Clonakilty 0% Kefir Natural
½ red onion-finely diced
1 tablespoon freshly chopped coriander
1 egg
Seasoning
- Sweet Chilli & Lime Dressing
4 tablespoon Irish Yogurts Clonakilty 0% Kefir Natural
1 tablespoon Sweet Chilli Relish
1 tablespoon freshly chopped coriander
Juice of ½ lime
- Salad
Lettuce Leaves
1 carrot-peeled into ribbons
1 cucumber-peeled into ribbons
8 cherry tomatoes-halved
Salted peanuts
Fresh coriander
Directions
- Lamb Meatballs
- Preheat the oven to 180°C/350°F/Gas Mark 4
- Add all the ingredients for the meatballs together in a large mixing bowl and mix well until combined. Divide the mixture into approximately 16 pieces and roll into round balls
- Place the meatballs onto a baking tray and cook in the preheated oven for 15-18 minutes or until all the juices run clear and the meat is thoroughly cooked.
- Sweet Chilli & Lime Dressing
- Mix together all the ingredients for the dressing and store in the fridge until required
- To Serve
- Arrange the salad leaves on a large platter. Scatter with the cherry tomatoes and the ribbons of both carrot & cucumber
- Place the meatballs on top. Drizzle with some of the delicious dressing and then garnish with fresh coriander and some salted peanuts
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