Aromatic Lamb Meatballs

Submitted by Karina A

"Recipe courtesy Nigella Lawson"

 

• Ready In: 55mins
• Ingredients: 9
• Yields: 78 mini meatballs
• Serves: 6-8

ingredients

• 453.59 g ground lamb
• 59.14 ml finely chopped scallion
• 2.46 ml ground cinnamon
• 4.92 ml ground cumin
• 4.92 ml ground allspice
• 4.92 ml salt
• 44.37 ml semolina
• 1 egg
• vegetable oil, for frying

directions

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.

Reviews

[Chef Regina V. Smith]

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 Kate]

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.