Warm Salad of Lamb Meatballs with Chilli, Lime & Coriander Dressing
Fri, 12 June 2026
Warm Salad of Lamb Meatballs with Chilli, Lime & Coriander Dressing
INGREDIENTS
Lamb Meatballs
1½ lb/700g minced lamb
50g breadcrumbs
25g parmesan cheese-grated
½ teaspoon of cayenne pepper
1-tablespoon mango chutney
½ red onion-finely diced
1-tablespoon freshly chopped coriander
1 egg
Seasoning
Sweet Chilli & Lime Dressing
4-tablespoon natural yogurt
1-tablespoon Sweet Chilli Relish
1-tablespoon freshly chopped coriander
Juice of ½ lime
Salad:
Lettuce Leaves
1 carrot-peeled into ribbons
1 cucumber-peeled into ribbons
8 cherry tomatoes-halved
Salted peanuts
Fresh coriander
METHOD
Lamb Meatballs:
Preheat the oven to 180C/350F/Gas Mark 4
Add all the ingredients for the meatballs together in a large mixing bowl and mix well until combined. Divide the mixture into approximately 16 pieces and roll into round balls.
Place the meatballs onto a baking tray and cook in the preheated oven for 15-18 minutes or until all the juices run clear and the meat is thoroughly cooked.
Sweet Chilli & Lime Dressing
Mix together all the ingredients for the dressing and store in the fridge until required.
To Serve:
Arrange the salad leaves on a large platter.
Scatter with the cherry tomatoes and the ribbons of both carrot & cucumber.
Place the meatballs on top.
Drizzle with some of the delicious dressing and then garnish with fresh coriander and some salted peanuts.
