Australian Butchers' Guild
- Meat Lamb
- Cut Mince
Lovely saucy meatballs to snuggle up with on a cold winter's night!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Mince | 600g | 2.4kg | 6kg | |
| Breadcrumbs | Dried | 50g | 200g | 500g |
| Parmesan | Shredded | 50g | 200g | 500g |
| Garlic | Crushed | 20g | 80g | 200g |
| Paprika | Smoked | 5g | 20g | 50g |
| Brown Onion | Wedges | 100g | 400g | 1kg |
| Red Capsicum | 7mm Strips | 100g | 400g | 1kg |
| Tomato Pasta Sauce | 500ml | 2L | 5kg | |
| Split Green Olives | 100g | 400g | 1kg | |
| Foil Containers | 3 Cup Capacity | 2 | 8 | 20 |
Preparation
BUTCHER – PREPARATION/METHOD
1. Combine lamb, breadcrumbs, parmesan, garlic and paprika. Roll into balls approximately 45g each.
2. Place layer of onion and capsicum in base of each foil container. Top with 8 meatballs per container. Pour over pasta sauce (250ml container), and top with olives.
RETAIL PRESENTATION
Display in foil containers ready to bake.
CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION
Preheat fan forced oven to 180°c. Place spanish lamb meatballs on a baking tray and bake, uncovered, for 30 minutes until lamb is browned and cooked through.
SERVING SUGGESTION
Serve with hot buttered risoni.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell with packs of risoni.
