Lamb And Honey Meatballs - cooking recipe

Ingredients

1 onion, minced
2 garlic cloves, minced
500 g ground lamb or 16 ounces ground lamb
1 granny smith apple, minced
1 1/4 cups dried breadcrumbs
1 egg, lightly beaten
1 teaspoon thyme leaves, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 cup walnuts, chopped (optional)
1 lemon, juice and zest of
2 teaspoons Worcestershire sauce
sea salt, to taste
fresh ground black pepper
olive oil, for panfrying if panfrying rather than barbecuing
2 tablespoons honey
salad greens (optional) or baby spinach leaves, to serve (optional)

Preparation

In a large bowl, combine the onion, garlic, lamb mince/ground lamb,apple, breadcrumbs, thyme, rosemary, sage, lemon zest (not the juice), egg, Worcestershire sauce and salt and pepper to taste; mix thoroughly until all the ingredients are well-combined and shape into walnut-size balls.
Heat a barbecue hotplate to medium and cook the meatballs for 10-12 minutes, turning occasionally or panfry in olive oil, preferably in a non-stick pan for about 10 minutes or until nicely browned and thoroughly cooked.
Place the meatballs on a serving platter, pour the lemon juice over the meatballs and drizzle them with the honey; serve over rice or pasta or with your favourite potato salad, salad greens or baby spinach leaves or other salads.