Australian Butchers' Guild
- Meat Lamb
- Cut Mince
Evolving from Greek/Cypriot origin these little oval shaped balls will have everyone coming back for more!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Mince | 700g | 2.8kg | 7kg | |
| Brown Onion | Finely Chopped | 100g | 400g | 1kg |
| Breadcrumbs | Dried | 60g | 240g | 600g |
| Flat Leaf Parsley | Finely Chopped | 15g | 60g | 150g |
| Garlic | Crushed | 15g | 60g | 150g |
| Mint Leaves | Dried | 2g | 8g | 20g |
| Black Pepper | Cracked | 2g | 8g | 20g |
| Panko Breadcrumbs | 50g | 200g | 500g | |
| Egg Glaze | 30g | 120g | 300g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine lamb, onion, dry breadcrumbs, parsley, garlic, mint and pepper. Form into oval shaped balls approximately 75g each.
2. Brush with egg glaze and roll in panko crumbs, pressing firmly.
RETAIL PRESENTATION
Display on trays.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat fan forced oven to 200°c. Line baking tray with baking paper.
2. Spray Sheftalies with olive oil. Place on baking tray, bake for 15-20 minutes until golden brown and cooked through.
SERVING SUGGESTION
Serve with pita bread, natural yoghurt and lemon wedges.
