Slow Cooker Lamb Beet Meatballs
Ingredients
- 14oz of ground lamb
- 3 Tablespoons of olive oil
- 1 medium onion, sliced
- 12 white button mushrooms, quartered
- 1 carrot, peeled and finely diced
- 2 beets, peeled and finely diced
- 2 Tablespoons of red wine vinegar
- A few sprigs thyme
- 2 rosemary sprigs
- 1 cup of beef broth
- Salt to taste
- Parsley, chopped to garnish
Instructions
Season the ground lamb with salt and form into small 1oz balls.
Heat half the olive oil and fry meatballs until browned all over.
Add the vinegar and transfer the mixture to the crockpot.
Add the meatballs, beef broth, and herbs to the crockpot. Cover and cook for 3 hours.
Serve warm with cauliflower mash and garnish with chopped parsley.
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