Photo: Aromatic Lamb Meatballs Recipe
Ingredients
- 1 pound ground lamb
- 1/4 cup finely chopped scallions
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 3 tablespoons semolina
- 1 egg
- Vegetable oil, for frying
Directions
Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour.
Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 19 reviews
By threefive00_130...
Fayetteville, AR
on January 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were pretty good. However even though I don't mind cumin being a background flavor, I don't like it being prominent so I only used half of the cumin it called for. I didn't think these were salty at all! Not underseasoned, but not salty either. Just right. A tip: these were really good tossed in a simple salad of greens with lime juice and minced onion.
By snbtran
Vancouver, BC
on August 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this tonight and they are de-licious. My neighbourhood has a great middle eastern market where you can get the most flavourful samosas. These meatballs taste just like the filling in those samosas. I did make some changes - omitted scallions and replaced then with 1/2 a small onion and a couple of cloves of garlic processed to a fine pulp in the mini chopper. A little yellow mustard was added. I had semolina but opted for 2 tablespoons of panko - this makes a very tender, soft meatball, omit it if you want something firmer. I also formed these into patties and grilled them for a exotic lamb slider. MAKE THESE.
By houlyn
Silver Spring, MD
on July 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this recipe! The meatballs taste so good! I made them for a party recently and my Egyptian friend said the flavour was spot on. He declared that I was a great cook, but he didn't know how easy these were! For the cocktail party, I formed the meatballs ahead of time, and then I baked them all at once on 2 pans. Next time I'll put parchment paper on the pan because the meatballs stuck a bit. I have tried frying them in the past, but I thought it was a hassle and lamb is fatty enough on its own. In the future, I would grill it if I wanted crispiness. I have replaced the semolina with things like bread crumbs, flour, and even wheat germ and it's all fine. I try not to over-mix or squeeze.
Read all 19 reviews