Written by St. Urban Wines
Place onions, garlic, cumin seeds and thyme in a pan with a decent amount
of oil on low heat and season well. You want to over season your onions; this is a very important step.
Cook the onions until opaque, trying to avoiding getting little to no colour on them. Regular stirring will help you to avoid this, once the onions are ready, add them straight into your lamb mince and stir thoroughly until well combined (getting your hands involved will help with this). Take a small amount of the mixture and cook off to check on the seasoning, if need be, add more salt and even some pepper if desired.
Transfer into an airtight container or a bowl with cling wrap pressed onto the mixture to avoid air getting in and allow for the mixture to cure overnight or for two days if time allows for it. This step will help to keep your meatballs from falling apart.
Cook the meatballs either in a fry pan on a medium to high heat or in an oven-proof dish with a layer of stock of your choice at 180 degrees Celsius for 10-12 minutes. Serve by themselves or in a rich tomato sauce, they do well either way.
- This mixture is also quite nice if made a little bigger into a hamburger.