Lamb meatballs

Name: Lamb meatballs
Yield: 20-25
Ingredients: 70 g Bulghur wheat (Main); 250 g Lamb mince (Main); 1 medium Beetroot, finely grated (Main); ½ Onions, finely chopped; 1 Lemon, zested; 2 cloves Garlic, crushed with 1 tsp salt; 1 handful Chopped parsley, or use chopped dill; 1 tsp Cumin; ¼ tsp Chinese five spice; 1 drizzle Olive oil, for frying; 1 bowl Tzatziki, to serve (see method below) (Main)

Makes: 20-25

Tam West

Warren Elwin

Food writer

VIEW PROFILE

Warren discovered these delicious morsels at his favourite bar, Golden Dawn in Ponsonby. They make great party bites.

Ingredients

70 g	Bulghur wheat (Main)
250 g	Lamb mince (Main)
1 medium	Beetroot, finely grated (Main)
½	Onions, finely chopped
1	Lemon, zested
2 cloves	Garlic, crushed with 1 tsp salt
1 handful	Chopped parsley, or use chopped dill
1 tsp	Cumin
¼ tsp	Chinese five spice
1 drizzle	Olive oil, for frying
1 bowl	Tzatziki, to serve (see method below) (Main)

Directions

Soak bulgur wheat in enough boiling water to just cover, and leave to soften and cook.
Strain if necessary and add to a bowl with lamb mince, finely grated beetroot, finely chopped onion, the lemon zest, garlic, chopped parsley or dill, cumin, five spice and a grind of black pepper. Mix together well and chill.
Roll mixture into small or medium-sized meatballs and fry in a little olive oil until coloured all over. Toothpick and serve with a fresh minty tzatziki.