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    You are in: Home / Recipes / Lebanese Lamb Meatballs Recipe
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    Lebanese Lamb Meatballs

    1/1 Photo of Lebanese Lamb Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    15 mins

    6 mins

    English_Rose's Note:

    An everyday ingredient, ground lamb, is transformed into a tasty Middle Eastern dish in this simple but effective recipe. Very nice in pita bread with hummus.

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    Units: US | Metric


    1. 1
      Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
    2. 2
      Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
    3. 3
      Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
    4. 4
      Serve hot or cold.

    Ratings & Reviews:

    • on September 30, 2009


      Look no further, this is the real deal! So authentic! It tastes exactly like the kafta kabobs at Lebanese restaurants. I used really lean beef (93%) instead of lamb and shaped them into long strips of meat. I cooked this under the broiler and served it with roasted tomatoes, salad, pilaf and hummus. I was a little apprehensive when the recipe said to use 2 ounces of parsley (which was more than 1/2 a bunch), but I went ahead and it was perfect. I made extra patties and plan on freezing them for future use. Thanks for sharing.

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    • on June 30, 2010


      Outstanding meatballs; just love the flavours in these. I used partly fresh and dried parsley. Agree with other reviewers that the fresh mint really takes this over the top. I also used ground turkey. Made by Unrulies under the Influence/ZWT6

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    • on September 16, 2009


      This was so easy and tasted wonderful. I used a very lean ground beef because I did not have any lamb, but the spices gave it that Lebanese taste anyway. Served it with a cold Lebanese cucumber soup, a Greek salad, and then made the meatballs into wraps with ww tortillas and baba ghannouj. As suggested by another reviewer, I baked my meatballs on a cookie tray covered with parchment paper in a 350 degree oven for about 25 minutes.

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    Read All Reviews (5)


    Nutritional Facts for Lebanese Lamb Meatballs

    Serving Size: 1 (110 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 357.7
    Calories from Fat 242
    Total Fat 26.9 g
    Saturated Fat 11.6 g
    Cholesterol 82.7 mg
    Sodium 705.7 mg
    Total Carbohydrate 7.9 g
    Dietary Fiber 1.3 g
    Sugars 1.6 g
    Protein 20.0 g

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