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Lamb Meatballs with Savoy Cabbage Recipe

Lamb Meatballs with Savoy Cabbage Recipe - 4 servings


450g fresh lamb mince

1 tablespoon freshly chopped parsley

1 tablespoon freshly grated root ginger

1 tablespoon light soy sauce

1 medium egg yolk

4 tablespoons dark soy sauce

2 tablespoons dry sherry

3 tablespoons vegetable oil

2 garlic cloves, peeled and chopped

1 bunch spring onions, trimmed and shredded

1/2 Savoy cabbage, trimmed and shredded

1/2 head Chinese leaves, trimmed and shredded

Freshly chopped red chili, to garnish


Place the lamb mince in a large bowl with the parsley, ginger, light soy sauce and egg yolk and mix together. Divide the mixture into walnut-sized pieces and, using your hands, roll into balls. Place on a baking sheet, cover with clingfilm and chill in the refrigerator for at least 30 minutes. Meanwhile, blend together the dark soy sauce and sherry with 2 tablespoons of water in a small bowl. Reserve. Heat a wok, add the oil and when hot, add the meatballs. Cook for 5-8 minutes or until browned all over, turning occasionally. Using a slotted spoon, transfer the meatballs to a large plate and keep warm. Add the garlic, spring onions, Savoy cabbage and the Chinese leaves to the wok and stir fry for 3 minutes. Pour over the reserved soy sauce mixture, bring to the boil, then simmer for 30 seconds. Return the meatballs to the wok and mix in. Garnish with chopped red chili and serve immediately.

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