Lamb & coriander meatballs

MAKES 30 approx

Is it a party without meatballs? I don’t think so and these little beauties of Mum’s are full of the avour of summer when coriander is so abundant. MEATBALLS

500g minced lamb

1 onion, finely chopped

2 tsp ground cumin

1 tsp ground allspice

Good pinch of cayenne

pepper or chilli

1 cup fresh coriander

(main stalks removed), roughly chopped

Salt and pepper, to season

100g feta cheese, cut into

1cm cubes

Olive oil, for frying

DIPPING SAUCE

¼ cup plain yoghurt

¼ cup sour cream

1 tbsp pomegranate molasses, plus extra for drizzling

½ tsp mustard

½ tsp horseradish cream

Salt and pepper, to season Pinch of paprika, to garnish

1 For the meatballs, blend all the ingredients, except the feta and olive oil, in a food processor until thoroughly blended. With wet hands, form teaspoon-sized balls of mixture. Poke a cube of feta in the middle of each ball, making sure the meat mixture covers the cheese.

2 Heat the olive oil in a frying pan to medium and gently fry the meatballs, making sure not to crowd the pan. They will take about 10 minutes or less to be nicely browned and cooked through. Drain on paper towels.

3 For the dipping sauce, whisk all the ingredients together and put in a small serving bowl. Drizzle with extra pomegranate molasses and a sprinkle of paprika.

4 Serve warm meatballs with the dipping sauce – don’t forget the toothpicks for easy eating.