Recipe: Paprika lamb balls

Last updated 05:00 02/02/2014
Lamb balls
MICHAEL BRADLEY/Fairfax NZ

TAKE A PLATE: Paprika lamb balls with humus.

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These little lamb balls are bound bring a few friends together.

1 small onion, finely chopped
2 cloves garlic, crushed
½ tsp fresh rosemary tips, finely chopped
1 Tbsp finely chopped curly parsley
1 tsp smoked paprika
¼ tsp cayenne pepper
1-1½ tsp salt
400g premium lamb mince (I used organic Merino lamb mince.)
½ cup fresh breadcrumbs

NEED TO KNOW

Main ingredient Lamb
Type of dish Canapes
Course Finger food
Cooking time <30 min
Serves/makes 35
Special options None

1. Preheat oven to 220C.

2. Line two baking sheets with baking paper. It's best if they have a lip as lesser-quality mince can sometimes be a bit juicy.

3. Put all the ingredients in a large bowl, mixing with clean hands, squeezing and pushing until thoroughly combined.

4. Roll into small balls - you will get about 35. Spread over the two trays so there is plenty of room for the air to circulate about them.

5. Bake for about 15 minutes, before checking and turning. Then bake for another 5-7 minutes. Break one in half - I like them a little pink.

Rest under a tea towel for 5-10 minutes before serving.

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