Cumin And Sichuan Pepper Spiced Meatballs
One of the most popular requests has been for our meatball recipe. These are so tasty and quick to make, you can grill, fry or, now that there’s a few days of sunshine in London, put them on the BBQ. Even better, the recipe scales up very easily so if you’re hungry, make some more 🙂
If you’re scaling up, add 500g of beef or veal mince and add one extra tablespoon of oats, cumin seeds and Sichuan pepper
- 500g lamb mince
- 1 onion, finely chopped
- 1 heaped tbsp oats
- 1 heaped tbsp cumin seeds (ground cumin works but has less flavour)
- 1 heaped tbsp sichuan pepper
- 1 tbsp sesame oil
If you opt for cumin seeds, start by toasting the cumin and Sichuan pepper in a frying pan, over a low heat. This takes about two, three minutes, you’ll know when they’re toasty once they release a lovely aroma. Grind them to a fine powder and let them cool.
Once cool, add the spices to all the other ingredients, mix well and let it marinate in the fridge for a few hours or overnight.
When ready to cook, shape into meatballs, about the size of a golf ball, and fry gently in butter until cooked. Here’s a little trick to keep them super moist – once they’re about two thirds done (usually about ten, twelve minutes), add about 250ml of water and cover the pan, steaming them. Once the water has evaporated, remove the lid to finish them off and serve with kale, spinach or another leafy, green vegetable.
Enjoy and post pictures on our Facebook page!