Baked Lemon and Thyme Meatballs
I was inspired to make these after reading the meatballs recipe on http://foodismylife.wordpress.com/ and remembering some delicious lemony meatballs that my lovely son-in-law made some time ago.
- 400g low fat pork mince
- 400g turkey mince
- 100g granary bread crumbs
- grated rind from 1 and 1/2 lemons
- juice from 1 lemon
- a handful of chopped fresh thyme
- grated ginger to taste, I used 1 1/2 teasps
- a good shake of garlic pepper
- low salt soy sauce to taste
Pork and chicken mince mixed together with bread crumbs, lemon rind, juice, chopped thyme, grated ginger and garlic pepper
2 Test fry a couple of small balls and taste for flavour and seasoning. Mr S is always ready to taste and advise on flavour. You can alter the proportions of any of the flavourings to suit your tastes.
Test frying for flavour
Chop more thyme if necessary
- Extra lemon rind, thyme and soy sauce added to improve flavours
3 Add some soy sauce and mix well all together until individual ingredients are no longer visible.
4 Using small meatball shapers or two teaspoons, dipped into water between each ball, make 30 -35 meatballs. You can shape them with your hands if you like.
Meatball makers in cold water
Shaping the meatballs
30 meatballs ready to bake
5 Bake for between 25-30 mins at 180 in a fan oven.
Baked meatballs
I cooked these for a few moments too long so that the juices had dried up a bit. They can be reconstituted by adding just a little water and reheating.
6 Serve on pasta with a tomato sauce or just the meaty juices poured over and enjoy!
