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.
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By Suzzanna
Indiana
on July 22, 2012
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I tripled the recipe and used 1 lb. lamb and 2 lbs. ground beef. I used a large white onion for the scallions and 1/2 cup bread crumbs for the semolina. I also added a couple teaspoons of chopped garlic. I formed the mixture into 16 patties and cooked them on the grill. I put them in pitas with dill sauce, feta cheese and chopped tomatoes. Delicious! They smelled and tasted great. My family loved them.
By knomz
on March 27, 2012
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These are so good and addictive! They're great for appetizers, sandwiches... almost anything! My husband is not crazy about lamb, so I make these with beef more often - still great!
By threefive00_130...
Fayetteville, AR
on January 15, 2012
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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.
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