Chiminea Cooking Recipes – Lamb And Mint Meatballs

This tasty little number is best cooked in a long-handled pan in your chiminea fire or on top using a chimney crown or similar. Perfect in a wrap with some tzatziki and some fresh, crunchy greens or with meat and 2 veg for dinner.

iNGREDIENTS

• 500g minced lamb
• 1 small red onion
• 2 cloves garlic
• Fresh mint
• 1 tsp cumin
• 1 tsp coriander
• 2 tsp olive oil
• Salt & pepper to taste

To Serve

• Flatbread or wrap
• Crunchy green salad
• Tzaziki Store bought (or make with natural yoghurt, grated cucumber, mints, lemon, garlic)

Directions

1. Using a food processor whizz up the onion, garlic and oil first. Once in a paste, ad the lamb, mint and spices.
2. Season
3. Shape into at least 20 meatballs. Chill for at least 30mins in the fridge.
4. Using a long-handled grill pan cook directly over fire or on top of the chimney for about 10 mins or cooked through.

TIPS

• Make meatballs all the same size so they cook evenly.
• Turn often
• Always use heatproof gloves with the long-handled pan.

Recipe inspiration from ‘The Chiminea Cookbook And User’s Guide’ by Alison & Dana Doncaster.