Wrapped Meatballs HT
HD PFC Moroccan 40mins
20 Hot Lamb Herbs Spices Hors d'oeuvre Appetiser
Starter Buffet Party Food Gluten Wheat Dairy Free Eggless Morocco North African Africa
large Spring Onion, chopped
tbsp freshly chopped Coriander
tbsp Sesame Seeds
and Black Pepper
tbsp Vegetable Oil
Small Lettuce Leaves
Sauce to serve
In a large mixing bowl, mix together all the meatball ingredients (apart from
the cornflour) until well blended. Using damp hands, roll into 20 balls.
Sprinkle the cornflour onto a work surface and roll the balls in it to lightly
coat on all sides.
Heat the oil in a frying pan until hot then fry the meatballs a few at a time
over a medium heat for 4-5 minutes until well browned.
Remove with a slotted spoon to drain on paper towels. Allow cool a little.
Arrange the lettuce leaves on a serving platter then place a warm meatball on
each lettuce leaf and top with a mint or coriander leaf and spear a cocktail
stick through the centre to secure. Serve with the chili sauce to dip.
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