this months recipes

Mini Meatballs with a Garlicky Dip
23 November 2005

1 lb minced beef or lamb
1 egg
1 onion, finely chopped
1½ oz fresh breadcrumbs
1 tbsp lemon juice
1 tbsp chopped coriander
1 clove garlic, crushed or 1 dsp really garlicky rub
pinch salt & freshly ground black pepper
sunflower oil for frying

For the dip
1 small tub soured cream
2 tbsp mayonnaise
1 dsp really garlicky mash

With your hands combine meat with all the other ingredients except the oil. Shape into 20 small balls. Pour 1cm oil into a deep, heavy based frying pan and heat. Fry the meatballs in small batches until cooked. Drain and keep warm.

It is best to make the dip ahead of time so the mash has time to rehydrate and for the flavours to develop. Simply mix all the dip ingredients in a bowl and serve with the warm meatballs. Alternatively this dip is great with crisps. The meatballs can also be made ahead of time and reheated in the oven before serving.

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