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Coriander Meatballs

500 g Extra-lean minced lamb; (1lb)
1 Onion; chopped
1 Garlic clove; crushed
15 g Fresh coriander; chopped (1/2oz)
1 tb Olive oil
Salt and pepper

Place all the ingredients, except the oil, in a blender or food processor and puree to a smooth mixture. Form the mixture into 8 meatballs and chill for 30 minutes in the refrigerator.

Lightly fry the meatballs in the oil in a large frying pan for 20 minutes, turning occasionally until cooked and golden.

Remove the meatballs from the pan, drain on absorbent kitchen paper and serve.

Note chilling time.

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