Lamb Meatballs

Ingredients

• 2 slices white bread, crusts removed
• 500g lean lamb mince
• 1 brown onion, coarsely grated
• 1/4 cup chopped fresh continental parsley
• 1 egg, lightly whisked
• 2 tsp dried oregano leaves
• 2 tsp ground cumin
• Olive oil spray

Method

Place the bread in a bowl. Add enough water to cover. Set aside for 5 minutes to soak.

Coarsely tear the bread. Line a tray with non-stick baking paper.

Combine bread mixture, lamb, onion, parsley, egg, oregano and cumin in a bowl.Season with salt and pepper.

Roll tablespoon full quantities of the mixture into balls. Transfer to prepared tray. Cover with plastic wrap. Place in fridge for 1 hour or overnight to chill.

Preheat oven to 200°C. Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook half the meatballs,turning, for 5 minutes or until golden.

Transfer to a large baking tray. Repeat with the remaining meatballs. Bake in oven for8 minutes or until cooked through