Can be served by itself as a starter or canape or added to pasta, rice etc to make a fuller meal.
I recently made these as a canape for a progressive dinner party. Unfortunately i forgot to photograph the final product so you get one of me instead. I’ll post one when i make them again.
makes about 18 / 20 bites
green capsicum – 1 large
5 med roma or truss tomato
marjoram – small handful
salt & lemon pepper to taste
olive oil – tsp
garlic 1 clove, crushed
Roughly chop ingredients for sauce and bake @ 180 c for 20 mins
Blend and put aside when ready
lean lamb mince – 1kg
rosemary – 6 sprigs
marjoram – handful
parsley – handful
garlic – 1.5 cloves, crushed
sumac – 1tbl spoon
harissa – 2.5 tsp
lime rind – 1 lime
cinnamon – 1/2 tsp
macadamia nuts, unsalted, raw – 100g
dried cranberries – 100g
salt & pepper to taste
olive oil – tsp
Dry roast macadamia with cinnamon @ 150 c for 15-20 min… until golden. Ensure they don’t burn.
Put aside to cool.
Chop and crush roughly when cooled. i did this in a mortar & pestle, could also be done by placing macadamias in a plastic or sandwich bag and smashing them with a rolling pin, meat tenderiser or other heavy object
Combine finely chopped herbs, macadamias, roughly chopped cranberries, lime rind, spices, olive oil & lamb mince.
Refrigerate for at least 30 minutes. As there is no breadcrumbs or egg and minimal fat the mix will be easier to mold and will hold it’s shape better if cooled before making meatballs.
Make small meatballs, just under the size of a squash ball. Roll a small handful of mince between palms until rounded and firm enough to hold shape. Mix should make around 20.
Place in a large baking dish and add sauce. 5cm depth min is recommended
Cover the dish with foil and bake @ 180 for approx 25 mins.
As canapes, put nibbles and some of the sauce into a serving dish, enough to accompany but not drown the nibbles. Put a toothpick in each and have serviettes nearby.