Lemon Leaf Meatballs

Makes about 20


  • 500ml (2 cups) day-old white breadcrumbs
  • 250ml (1 cup) milk
  • 500g lamb or chicken mince
  • Salt and freshly ground black pepper
  • 2 cloves garlic, crushed
  • 30ml (2 tbsp) fresh flat-leaf parsley, chopped
  • Zest and juice of 1 lemon
  • 10ml (2 tsp) soy sauce
  • 20 fresh lemon leaves, washed and dried
  • 20 cocktail sticks
  • 20 cocktail tomatoes


  1. Soak the breadcrumbs in the milk for 10 minutes, then squeeze out excess moisture. In a large bowl, combine the bread, mince, seasoning, garlic, parsley, lemon zest and juice and soy sauce and mix well.
  2. Roll into 20 small balls and wrap each meatball in a lemon leaf.
  3. Thread the leaf-wrapped meatballs onto cocktail sticks and place on a baking tray.
  4. Grill under a preheated grill until the leaves are charred and fragrant and the balls are cooked, about 5 minutes per side.
  5. Remove from the oven and add a cocktail tomato to each stick. Cool before packing in a container.