I love to travel, but it’s also really lovely to get home and do a bit of nesting. I miss being in our kitchen, cooking for everyone while we all chat, catch up and have a giggle – there’s nothing quite like a house full of people (and quite a bit of mess at the moment – I need to do some decluttering). Charlie is home from uni and Sam has finished uni (I’m so old!) so doing a bit of part time stuff until he can get something more permanent, so often there’ll be all of us – plus girlfriends and often the odd friend too. I love it. The more the merrier, and these easy spiced lamb kofta meatballs are perfect for feeding a crowd. I guess you wouldn’t really look at meatballs as sunny day food, but, if you’re anything like me, there’s only so many salads you can eat when the weather is warm.
Easy spiced lamb kofta meatballs
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 level teaspoon sea salt
1 or 2 cloves garlic
2 slices bread, cut into cubes then soaked in a little milk
500g minced lamb
1 egg, beaten
Salt and pepper
I usually whack the spices, garlic and bread into a blender, but you can do it just as easily with a pestle and mortar. Let the bread get soggy in the milk, then fish it out – don’t squeeze it out too hard, you want a little of the moisture from the milk. Blend – or grind – it all together, then put the lamb mince in a large bowl, add the spice/bread mixture and the egg, plus the salt and pepper and with clean hands, squish it all together.
Now, you can either form the mixture into meatballs with clean, damp hands (I counted and made 19 – bit random, but it meant there was one extra for the cook), or you can form it around some metal skewers in a rough sausage shape (brilliant for BBQs). Place the meatballs on baking paper on a baking tray and bake them for around 20 – 25 minutes (depending on size) at gas 4/180 C.
For the tomato sauce, I just used a jar, but sometimes when I’m feeling like it, I’ll cook my slow cooked leek and tomato pasta sauce.
We had these with some plain rice and steamed broccoli, drizzled with a little tahini dressing (1 tbsp tahini, 1/2 tsp maple syrup, whisk up really well with a couple of tablespoons of warm water and some salt and pepper), but of course you could have them stuffed into pittas with some crisp green leaves and maybe a little minted yoghurt if you want to. Or cook them in advance, keep them in the fridge, and take into work with some leftover roasted veg and some roasted spiced chickpeas, plus a little more of that tahini dressing?
Isn’t this weather lush? I never want it to end.