Lamb and Cherry Meatballs
Lamb and Cherry Meatballs

Ingredients

Method

  • 400g minced lamb
  • 1 grated onion
  • 4 crushed garlic cloves
  • 50g dried cherries, chopped
  • 100g pine nuts, lightly toasted, chopped
  • 1⁄2 tsp paprika
  • 1⁄4 tsp allspice
  • 1⁄2 tsp cumin powder
  • 1 egg white, lightly whisked
  • Small bunch of mint and parsley, chopped
  • Salt and pepper
  • 2 tbsp veg oil
  • In a large bowl, mix together all of the ingredients (except the oil) to fully combine and season liberally with salt and pepper. With damp hands, shape into golf ball-sized meatballs.
  • Heat the oil in a large pan, and then lightly fry the meatballs for around ten minutes, or until golden brown all over. Serve hot, with salads and flatbreads.
30 mins
12 as a canape
This recipe pairs perfectly with the Chain of Ponds 'Novello' Cabernet Blend 2017 from Adelaide Hills, Australia.

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