Australian Butchers' Guild
- Meat Lamb
- Cut Mince
These tasty meatballs with the tang of fresh lemon will add zest to your summer lunch.
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Mince | 600g | 2.4kg | 6kg | |
| Lemon Zest | Finely Grated | 5g | 20g | 50g |
| Oregano | Dried | 0.5g | 2g | 5g |
| Garlic | Crushed | 10g | 40g | 100g |
| Flat Leaf Parsley | Finely Chopped | 10g | 40g | 100g |
| Breadcrumbs | Dried | 50g | 200g | 500g |
| Haloumi | Coarsely Grated | 50g | 200g | 500g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine lmab, lemon, oregano, garlic, parsley, breadcrumbs and haloumi.
2. Work all ingredients together until well bound. Roll into small balls, approximately 60g each.
RETAIL PRESENTATION
Display on trays with fresh lemon wedges.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat 20ml of oil in large frying pan over a moderately high heat. Add meatballs. Cook for 15 minutes tossing in the pan until evenly browned and cooked through.
SERVING SUGGESTION
Serve with greek salad and fresh lemon wedges.
