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Aromatic Lamb Meatballs Recipe

Aromatic Lamb Meatballs

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on December 27, 2010

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    These bad boys are FANTASTIC! I used bread crumbs instead of semolina.

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  • on November 21, 2009

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    I haven't made this yet but it looked amazing on tv, anyways I was wondering if anyone had bought Nigella's Feast and whether they had tried this recipe with the couscous? I was thinking of trying it with vegi ground round, any thoughts?

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  • on October 27, 2008

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    I made this recipe today with my children and we all loved it! The only thing I changed was the semolina. My daughter is allergic to gluten so we subbed 1 Tbs arrowroot powder and they turned out wonderfully!

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  • on October 08, 2008

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    made this for family one weekend they loved it , we ate them in pita grilled with olive oil; stuffed with diced tomato, thin pieces of lettuce, red onion, feta, and Nigella's Cacik, a Turkish tsatsiki sauce, from "Forever Summer" cookbook and some baba ghanoush; one side note, for less fat mold the meat mixture into fat cigars, skewer lengh wise ; bamboo skewers, etc. and bake or grill. (oven 375 for 10-15mins, grill , turn frequently needs about 3-4mins per side.

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  • on April 09, 2008

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    The lamb meatballs were so flavorful and delicious! It took a couple minutes of experimenting for me to get the oil temperature just right since I do not usually fry. The trick was to get the oil hot enough to crisp but not so hot that the outside crisped and burned before the inside cooked (my first meatball was raw inside.

    They turned out moist on the inside and lightly crispy on the outside. Also, the flavors come out more when they have slightly cooled, rather than eating them piping hot.

    A HUGE hit at a recent party.

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  • on October 10, 2007

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    I made them for a supperclub gathering, they were a huge hit. I did the lamb and also with ground turkey for my pickier guests. (mixed white & dark meat and it was great!
    From my 1 lb. of meat i got about 73 meat balls. loved the quick cooking time and everyone loved the tiny size.

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  • on September 07, 2007

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    I made these true to the recipe, except that I also used ground beef instead of lamb. I cooked them in two batches- the first were teeny tiny, as presented on the show, and I found them too chewy with the beef. The second batch was GREAT!!! (Probably about twice as big as presented. The flavor is so good. I'm going to keep looking at the store for ground lamb, which I will make into the tiny size. All in all, these are easy and delicious- I keep eating them cold out of the fridge like Nigella does at the end of the show! :

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  • on June 13, 2007

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    I didnt have any lamb so I made these with ground beef and they were wonderful I also made them a bit larger and served them with cous cous. they were so delicious!

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  • on May 27, 2007

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    Great

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  • on March 13, 2007

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    I didn't make them as small as she recommends, I just didn't want to have to deal with rolling so many. My yield was about 30. I couldn't find semolina so I used breadcrumbs instead, it seemed fine but I'd be curious to know how they'd be different with semolina. I also thought I had allspice but it was chinese five spice.

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