Prep 15 mins
Cook 30 mins
A nice combination of taste, and a little different. I made these half size and served them as an appetizer with a tart cranberry dip. From local newspaper.
- 2 teaspoons olive oil
- 1⁄2 small onion, chopped
- 1 garlic clove, smashed
- 1 lb ground lamb
- 1⁄2 cup cooked couscous
- 1 egg, beaten
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- Preheat oven to 350°F.
- In a small nonstick frypan, heat oil over medium heat.
- Saute onion and garlic for 3 minutes or until browned.
- In a medium bowl, combine ground lamb, couscous, egg, parsley, turmeric, cinnamon and ginger.
- Add sauteed onion and garlic.
- Mix well, form into 1 and 1/2 inch meatballs.
- Place on a prepared baking sheet.
- Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.
If you are craving some lamb, but want to go easy on your budget, try these great meatballs. They have a wonderful flavor highlighted by the interesting spices. I made a creamy curry sauce with onions, and apples to drizzle on the baked meatballs, and served it with some more couscous and roasted broccoli with lemon and garlic. Derf, this is a very repeatable recipe...thanks.
Very good recipe thank you, and an economical way to eat lamb as Geema pointed out. They were simple to make with fantastic flavours. I made a yoghurt, mint garlic and lemon sauce to serve with them. Left-overs were good in a sanwich the next day too.
Great recipe - just enough spice to make them interesting. I cut the recipe in half with no problem - I did add 1 tbsp over the 1/4 cup Cous Cous to get the right binding texture.Because I used only a 1/2 egg I probably put in the generous half in the mixture. I put these meatballs on a burger bun and they were wonderful served with small green salad and sauted mushrooms. I think ground chicken would also be great for this recipe . Thanks Dorothy for yet another keeper