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Peli Sbarion Cig Oen (Lamb Leftover Meatballs)

Peli Sbarion Cig Oen (Lamb Leftover Meatballs) is a traditional Welsh (Cymric) recipe for a dish of meatballs made with leftover lamb and flavoured with mint. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Lamb Leftover Meatballs.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Herb Recipes Lamb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma ffordd dda i ddefnyddio sbarion rhost cig oen, trwy gwneud pelenni allan ohonynt sydd wedi eu blasu gyda dail mintys.

Cynhwysion:

450g o sbarion cig oen
1 nionyn wedi ei dorri'n fân
60g briwsion bar
1 ŷy wedi ei guro
halen a phupur du
30g o ddail mintys wedi eu torri'n fân

Dull:

Malwch y cig yn fâ yna ychwanegwch gyda'r nionyn, briwsion bara a'r ŵy mewn prosesydd bwyd. Proseswch nes mae'r gymysgfa yn dod at ei gilydd yna ychwanegwch y mintys a'r pupur a halen. Rholiwch y gymysgfa yn belenni cyn eu ffrio mewn tua 1cm o olew gan eu troi'n gyson nes eu bod wedi brownio drosodd (tua 8 munud o goginio). Yn bersonol, fe hoffaf weini rhain gyda saws pupur poeth (dull Gorllewin Affrica) ond maent yn dda hefyd gyda saws o fintys wedi ei gymysgu mewn iogwrt (dull Twrci).

English Translation

This is an excellent way of making use of any left-over roast lamb through forming them into mint-flavoured meatballs.

Ingredients:

450g leftover roast lamb
1 onion, finely chopped
60g breadcrumbs
1 egg, beaten
salt and black pepper
30g of mint, finely chopped

Method:

Chop the meat very finely then add to a food processor along with the onion, breadcrumbs and egg. Process until the mixture comes together as a paste then add the mint and seasonings. Pulse to combine.

Rolle the meat into balls about 2cm in diameter then fry these in about 1cm of oil, turning them constantly so they brown evenly (about 8 minutes' cooking).

Personally, I like to serve these with a hot sauce (West African style) but they're also excellent served with a yoghurt and mint sauce (Turkish style).