Pink Lady® Apples | Kenya

Place all the ingredients, except the oil, in a mixing bowl and mix with a wooden spoon until well combined. Season to taste with lemon juice, salt, and pepper.
Roll mince mixture into small balls (about 30 ml each).
Heat half of the oil in a large frying pan over medium heat. Fry meatballs on all sides until golden brown, but not completely cooked.
Reduce the heat, cover with a lid and simmer for a few minutes until cooked, but still juicy. Spoon out and repeat with the remaining meatballs and oil.
Allow to cool down and pack into a lunch box with a dipping sauce like guacamole and small potatoes in the skin. Or serve warm with salad ingredients and vegetables of your choice.

500 g lean lamb or mutton mince

2 Pink Lady® apples with the skin, coarsely grated

60 ml (¼ cup) uncooked oats

1 egg, beaten

10 ml (2 tsp) dried thyme

15 ml (1 tbsp) ground cumin

45 ml (3 tbsp) chopped fresh parsley

lemon juice, salt and black pepper to taste

30 ml (2 tbsp) olive or avocado oil for frying

Lamb meatballs with Pink Lady® apples