---------------------------------------------------------------- From: ynnuf@clear.net.nz (Doreen Randal) Newsgroups: rec.food.recipes Subject: Minted Lamb Meat Balls (Microwave) Followup-To: rec.food.cooking Date: 1 Oct 1998 20:14:08 -0600 Organization: The Cooks The Boss Reply-To: "Doreen Randal" NNTP-Posting-Host: kitsune.swcp.com MINTED LAMB MEAT BALLS (700 watts) 225g crisp cabbage, roughly chopped 1 medium onion. skinned and quartered 450g lean minced lamb 1/2 tsp ground allspice salt and pepper 397g can tomato juice 1 bay leaf (opt) 2 tsp chopped mint or 1 tsp dried 1 Tbs chopped parsley Put the cabbage and onions in a processor or blender and process until very finely chopped. Put in a casserole, cover and cook on HIGH for 2 - 3 minutes or until the vegetables have softened. Leave to cool, about 5 minutes. Add the lamb and allspice, season with salt and pepper. Beat together well. Shape the mixture into 16 small balls and place them in a single layer in a shallow ovenproof dish. Microwave on HIGH uncovered for 5 minutes, turning the balls after 3 minutes. Mix the tomato juice with the bay leaf, mint and parsley and pour this over the balls. Three-quarters cover the dish with cling film and cook on HIGH 5 - 6 minutes or until the sauce is boiling and the meatballs are cooked. Stand a few minutes before serving with rice or noodles. Enjoy, Doreen Doreen Randal, Wanganui. New Zealand. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.