From Marsh Mash Spring 2020
Serves 3-4 (makes 12)
For the meatballs:
- 1lb (450g) minced lamb
- 1 x tsp dried parsley (or 1 tbsp freshly chopped parsley)
- 1 x tsp dried ginger (or 1 tbsp freshly grated ginger root)
- 1 x tsp dried rosemary (or 1 tbsp fresh, finely chopped)
- 1 x tbsp dark soy sauce
- 1 x medium egg, beaten
- 1-2 garlic cloves, peeled and crushed (or ½ tsp dried garlic)
- 2 x tbsp flour
- A good grind of black pepper
- Vegetable oil for frying (approx. 3 x tbsp)
For the sauce:
- Bunch of spring onions (approx. 8-10 onions), cut into 1” (2.5cm) pieces
- 2 x tbsp cornflour
- 500ml bottle strong IPA or other pale/golden beer (I used Marston’s Old Empire IPA @ 5.7%)
- Lamb or beef stock cube
- 2 x tsp mint sauce from a jar, undiluted
- 1 x tbsp dark brown sugar (plus extra to taste)
- Runny honey (to taste)
Cooked tagliatelle, rice or mashed potato and vegetables, crème fraiche or soured cream
Pour 250ml of the beer into a glass for drinking – you will need the other 250ml for the recipe.
Mix the minced lamb, parsley, ginger, rosemary, soy sauce, egg and garlic in a mixing bowl. Using damp hands, divide mixture into 12, roll into balls and place them on a baking sheet. Cover with cling film and refrigerate for at least an hour.
30 minutes before cooking, remove meatballs from fridge. Mix the flour and black pepper together in a polythene bag. Roll each meatball in the seasoned flour and put to one side ready to cook.
Heat oil in a frying pan and fry meatballs for 10 minutes or so, until golden brown, turning to prevent them sticking. Take pan off the heat, remove meatballs and set aside on a plate to keep warm. Add spring onions to pan and cook for 5 minutes, stirring constantly. Remove pan from heat.
Combine cornflour, 250ml beer, crumbled stock cube, mint sauce and dark brown sugar in a bowl, then carefully add to the pan. Place pan on a medium heat and stir sauce until thickened, taste and add honey or extra dark brown to sweeten, if necessary.
Serve meatballs on cooked tagliatelle/rice or with mashed potato and vegetables, top with crème fraiche or soured cream (if using) and enjoy with a glass of your favourite beer.