Steve thought these were the nicest meatballs he had tasted! The lamb mince is certainly particularly tasty.

500g Highland Texel Gourmet minced lamb
1 onion, chopped
1 Thsp instant beef stock
1 Thsp dark soya sauce
1 Tbsp plum or tomato sauce
sprigs of fresh rosemary, mint, parsley, basil
1/2 cup rolled oats
1 lemon, juice
1-2 weetbix crushed (optional)
finely chopped parsley for decoration

Mushroom Sauce:
100-200 gms mushrooms, chopped
1/4 onion, chopped finely
2 Tbsp cornflour
2 Thsp butter
2 tsp instant chicken stock
1/2 cup vegetable stock or water
1/4 cup chopped parsley

Method:

1)Chop onion in a food processor & add stock, soya sauce, tomato sauce, herbs & rolled oats.

2)Mix. Then add lamb & lemon juice & mix

altogether.

3)Shape into meatballs using wet hands and if desired, roll in crushed weetbix by placing crumbs into a plastic bag and shaking the meatballs in the crumbs.

4)Cook the meatballs in a frying pan with a little olive oil until browned on both sides.

1)Gently fry onions in butter or oil and add mushrooms.

2)Add chicken stocks and water or sherry.

3)Simmer for 5 minutes and then add cornflour mixed in cold water to thicken.

4)Add parsley and pour over meatballs and reheat.

If you like you can also stir in 1/4 cup sour cream.