MEDITERRANEAN LAMB MEATBALLS

PREP + COOK TIME 40 MINUTES MAKES 60

1kg lamb mince

1½ cups (105g) stale breadcrumbs 1 large red onion (300g), chopped finely

2 tablespoons finely chopped fresh chervil

2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh mint

2 teaspoons caraway seeds, toasted 1 teaspoon ground cumin 1 teaspoon ground cinnamon ½ teaspoon ground cloves

2 eggs, beaten lightly

¼ cup (60ml) iced water vegetable oil, to shallow-fry

WHITE BEAN DIP

400g can white beans, rinsed, drained

1 clove garlic, crushed

2 tablespoons extra virgin olive oil

1 tablespoon tahini

2 teaspoons finely grated lemon zest

2 tablespoons lemon juice

1 tablespoon coarsely chopped fresh flat-leaf parsley

1 To make meatballs, place all ingredients, except the oil, in a large bowl, season; mix well to combine. Using damp hands, roll tablespoons of lamb mixture into 60 balls.

2 Fill a large frying pan with 1cm of oil; heat over medium heat. Shallow-fry meatballs, in 4 batches, turning frequently, for 5 minutes or until browned and cooked through. Remove with tongs or a slotted spoon; drain on paper towel.

3 Meanwhile, make white bean dip.

4 Serve the meatballs on a platter. Accompany with dip.

WHITE BEAN DIP

Process ingredients until smooth.