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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 tsps 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.

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