Recipe by Sarah_Jayne
This recipe comes from a UK tv chef called Silvena Rowe who specializes in recipes from Eastern Europe. She suggests this as an appetizers recipe and that is will serve 12 as such. I am sure you could simply make them bigger if you wanted to do so.
Top Review by Chef Kate
Great meatballs! I made these quite small and baked them on a silpat instead of frying. the spices and herbs combine so beautifully with the cherries! And we all loved the crunch of the pinenuts. Thanks, Sarah Jayne!
- 14 ounces ground lamb
- 1 onion, finely grated
- 3 garlic cloves, crushed to a paste
- 2 ounces dried sour cherries, chopped
- 3 1⁄2 ounces pine nuts, lightly toasted and roughly chopped
- 1⁄2 teaspoon Hungarian paprika
- 1⁄4 teaspoon ground allspice
- 1⁄2 teaspoon ground cumin
- 1 egg white, lightly whisked
- 1 bunch fresh parsley, finely chopped
- 1 bunch of fresh mint, finely chopped
- salt & freshly ground black pepper
- 2 tablespoons vegetable oil
Directions See How It's Made
- In a large bowl, mix together the ground lamb, onion, garlic, sour cherries, pine nuts, paprika, allspice and cumin.
- Add the egg white and mix again.
- Stir in the chopped fresh herbs and season, to taste, with salt and freshly ground black pepper.
- Using your hands, shape the mixture into golf ball-sized balls.
- Heat the oil in a frying pan and fry the meatballs over a medium heat a few at a time, turning occasionally, for ten minutes, or until golden-brown on all sides and completely cooked through.
- Serve the meatballs hot or at room temperature.