Aromatic Lamb Meatballs

Recipe courtesy Nigella Lawson

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

Ingredients

• 1  lb ground lamb
• 1⁄4 cup  finely chopped scallion
• 1⁄2 teaspoon ground cinnamon
• 1  teaspoon ground cumin
• 1  teaspoon ground allspice
• 1  teaspoon salt
• 3  tablespoons 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.