Lamb meatballs in yogurt, pea and herb broth recipe
These minted lamb meatballs in a light broth are studded with sweet sugar snap and mangetout peas.
Ingredients
- 500 g lamb mince (ground lamb)
- 100 g ricotta
- 50 g dry breadcrumbs
- 1 garlic clove, crushed
- 1 lemon, finely grated zest only
- 1 large egg
- 40 g mint, leaves only, finely shredded
- 0.5 tsp sea salt
- 0.5 tsp black pepper
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