Lamb And Honey Meatballs

• 1 onion, minced
• 2 garlic cloves, minced
• 500 g ground lamb or 16 ounces ground lamb
• 1 granny smith apple, minced
• 1 1/4 cups dried breadcrumbs
• 1 egg, lightly beaten
• 1 teaspoon thyme leaves, chopped
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/4 cup walnuts, chopped (optional)
• 1 lemon, juice and zest of
• 2 teaspoons Worcestershire sauce
• sea salt, to taste
• fresh ground black pepper
• olive oil, for panfrying if panfrying rather than barbecuing
• 2 tablespoons honey
• salad greens (optional) or baby spinach leaves, to serve (optional)

1. In a large bowl, combine the onion, garlic, lamb mince/ground lamb,apple, breadcrumbs, thyme, rosemary, sage, lemon zest (not the juice), egg, Worcestershire sauce and salt and pepper to taste; mix thoroughly until all the ingredients are well-combined and shape into walnut-size balls.
2. Heat a barbecue hotplate to medium and cook the meatballs for 10-12 minutes, turning occasionally or panfry in olive oil, preferably in a non-stick pan for about 10 minutes or until nicely browned and thoroughly cooked.
3. Place the meatballs on a serving platter, pour the lemon juice over the meatballs and drizzle them with the honey; serve over rice or pasta or with your favourite potato salad, salad greens or baby spinach leaves or other salads.

onion, garlic, granny smith apple, breadcrumbs, egg, thyme, rosemary, sage, walnuts, lemon, worcestershire sauce, salt, fresh ground black pepper, olive oil, honey, salad greens

Taken from www.food.com/recipe/lamb-and-honey-meatballs-350157 (may not work)