Saturday, 5 November 2011
Honey Glazed Lamb Meatballs
3/4 cup milk
1 cup Gluten Free bread crumbs
1/2 cup finely chopped onion
2 teaspoons salt
1kg lamb mince
4 garlic cloves, finely chopped
1 tablespoon butter
1/2 cup honey
3 tablespoons soy sauce substitute
In a large bowl, combine eggs and milk. Add the bread crumbs, onion and salt. Crumble lamb mince over mixture and mix well. Shape into 25mm (1-inch) balls.
Place on greased racks in shallow baking pans then bake, uncovered, at 200°C for 12-15 minutes or until meat is no longer pink.
Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the honey and soy sauce substitute. Bring to a gentle boil. Reduce heat to low, cover and simmer for 5 minutes.
Drain meatballs and add to sauce. Carefully stir the meatballs to evenly coat them and cook for a further 5-10 minutes.
Soy Sauce Substitute Recipe
This recipe will make about 330ml and only takes a few min to prepare.
90ml balsamic vinegar
sugar to taste
Place all the ingredients in a mixing bowl and mix until well blended.