Rosemary and garlic lamb meatballs with a mint gravy

1. Method

2. Add the mint leaves to a bowl, along with the splenda and cider vinegar, cover and allow to infuse for approx 5 hours. Stirring every so often.
Place the mince, shallots, garlic and rosemary leaves in a bowl and bind firmly together. Form into 12 meatballs.
Spray a frying pan with some Frylight or Pam Spray a brown the meatballs on all sides. Place in an oven proof dish and preheat the oven to 180c or 350f
Spray a small saucepan with some Frylight/Pam spray and place on a medium high heat. Add the onion and cook until golden. Add the stock. Mix the cornstarch with a little water to make into a paste and add this to the stock. Bring to the boil, so that it starts to thicken. Then remove from heat and add the entire bowl of mint leaves which have been infusing. Season with salt and pepper.
Pour the gravy onto the meatballs. Cover with a lid and bake in the oven for approx 40-45 mins. Removing the lid for the last 10 mins. Remove meatballs onto a side dish. Then pour the gravy through a sieve to remove the chopped onions which are added just for flavour. (You don’t have to do this, but I prefer it like this). Place the meatballs back into the dish and add back the gravy.
Garnish with some fresh mint leaves and serve with your choice of fresh vegetables for a Red day or if doing an Extra Easy day you can also add your choice of potatoes.