Australian Butchers' Guild
- Meat Lamb
- Cut Mince
These sensational spanish meatballs will have your family calling muchas gracias!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Mince | 600g | 1.2kg | 6kg | |
| Brown Onion | Finely Chopped | 100g | 400g | 1kg |
| Breadcrumbs | Dried | 60g | 240g | 600g |
| Garlic | Crushed | 10g | 40g | 100g |
| Paprika | Sweet | 10g | 40g | 100g |
| Flat Leaf Parsley | Finely Chopped | 10g | 40g | 100g |
| Sea Salt | Flakes | 1g | 4g | 10g |
| Tomato Passata | 100g | 400g | 1kg | |
| Baby Peas | Frozen | 50g | 200g | 500g |
| Brown Sugar | 20g | 80g | 200g | |
| Red Wine | Or Stock | 20g | 80g | 200g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine lamb, onion, breadcrumbs, garlic, paprika, parsley and salt. Form into large balls 180g-190g each. Place in 16cm foil dish
2. Mix passata with peas, sugar, and wine or stock. Pour over meatballs
RETAIL PRESENTATION
Display on trays. If possible vacuum seal to prevent spillage.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat fan forced oven to 180°c. Cover meatballs with foil. Pinching edges to seal.
2. Cook meatballs for 30 minutes. Remove foil and cook for a further 15 minutes or until meatballs are thoroughly cooked and sauce has thickened.
SERVING SUGGESTION
Serve with steamed vegetables.
