Mama C's Lamb Meatballs

Asian and Germanic inspired meatballs:

Lamb mince, chopped
Spring onions, chopped 
Dash of olive/vegetable oil
Drop of sesame oil (optional)
Pinch of salt

Pinch of sugar

Dash of soy sauce (optional)

Egg, to bind
Cornflour, to bind

Add all the ingredients into a bowl and combine everything together really well.

Shape into individual mouth-sized balls and place onto a clean plate or chopping board. (Some mouths may be more accommodating that others).

Place half a white onion into a pot and add water and a pinch of salt. 

Bring the water to a boil and then turn off the heat. 

Lower the meatballs into the boiled water. 

Clamp on the lid and let it simmer for 30-60 minutes depending on the size and number of meatballs.