Total Time
Prep 35 mins
Cook 20 mins

Recipe courtesy Nigella Lawson

Ingredients Nutrition


  1. Put the lamb into a bowl and add the scallions.
  2. Sprinkle over the spices, salt, and semolina.
  3. Beat the egg and add to the bowl.
  4. Work everything together thoroughly with your hands; cover with plastic wrap and leave in the refrigerator for half an hour.
  5. Line a baking sheet with plastic wrap.
  6. Scoop out a scant teaspoon of the mixture.
  7. Roll in your hands to form the meatball and place on the lined baking sheet.
  8. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
  9. When you are ready to cook them, heat about 1/2-inch of oil in a frying pan.
  10. Line another baking sheet with kitchen towel.
  11. When the oil is hot, fry the meatballs in batches without overcrowding the pan.
  12. Cook them for about a minute a side, or until golden brown all over.
Most Helpful

These are very tasty little things. I followed Chef Kate's lead and baked them in the oven instead frying them. Great by themselves, but I added them to Crock Pot Ratatouille (recipe number 58047). Husband raved and raved.

Chef Regina V. Smith July 31, 2007

Made these, following all the directions except the last--I baked them on a cookie sheet in a 385 degree oven, because I wanted to skip the extra fat. Raves all around! From the 91 year old fuss budget to the aging yuppie gourmets--all votes for five stars.

Chef Kate April 26, 2007