Cut: mince Spanish Lamb Meatballs

  • 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.