Lamb, Cherry and Pine Nut Meatballs

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.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 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

1. In a large bowl, mix together the ground lamb, onion, garlic, sour cherries, pine nuts, paprika, allspice and cumin.
2. Add the egg white and mix again.
3. Stir in the chopped fresh herbs and season, to taste, with salt and freshly ground black pepper.
4. Using your hands, shape the mixture into golf ball-sized balls.
5. 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.
6. Serve the meatballs hot or at room temperature.