Lamb and anchovy meatballs
- June 2009
- Serves 4
- Hands on time 10 mins, plus 20 mins cooking time
For less than £1.50 a head, these Mediterranean-inspired kebabs are a recipe that don’t leave you short of time or money.
- 37.1g (13.1g saturated)
- 54.3g (6.2g sugars)
Arrange the raw, shaped meatballs in layers, separated by baking paper, in a rigid freezerproof container. Freeze the meatballs for up to 3 months. Defrost fully before continuing with the recipe.
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