Lamb Meatballs with Moroccan Flavours
By á-2421
Ingredients
- 1 ½ tsp olive oil
- ¼ cup finely minced red onion
- 1 large clove garlic, minced
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp salt
- 1/8 tsp cayenne
- 2T finely chopped fresh mint, divided
- 2 T finely chopped fresh parsley, divided
- ½ lemon
- 8 oz (250g) ground lamb
- 2 T fresh bread crumbs
- 1 T water
Details
Preparation
Step 1
Heat oil in a very small frying pan over medium heat until hot. Add onion; cook 3 minutes. Stir in garlic; cook another minute or 2. Remove from heat and stir in cumin, paprika, salt and cayenne. Cool. Measure out a generous 1 T each of parsley and mint; stir together. Finely zest lemon; add ½ tsp to parsley mixture; cover and set aside for garnish. Crumble meat into a large mixing bowl. Add onion mixture, 1 ½ tsp lemon juice, bread crumbs, water, remaining parsley and mint; using hands, work all ingredients thoroughly together. Form mixture in into 1-inch balls; there should be about 20. Lay on greased broiling pan or baking sheet lined with foil and coated with non-stick spray. If making ahead, cover and refrigerate for up to half a day. Preheat broiler until very hot. Broil meatballs about 2 inches from broiling unit for 2 minutes. Then shake pan so balls roll about. Broil another 2 minutes and shake pan. Broil another minute. Meatballs are done when lightly browned with an internal temperature of 145. Turn meatballs into a medium mixing bowl; add parsley, mint and lemon zest mixture. Toss until coated. Serve in a warm serving dish with toothpicks.
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