I've done so many variations on lamb meatballs, really. These were inspired by the lovely Persiana cookbook by Sabrina Ghayour, which I ...
I've done so many variations on lamb meatballs, really. These were inspired by the lovely Persiana cookbook by Sabrina Ghayour, which I found at my local library a few days ago. Her version contained pine nuts and raisins as well, but as I was out of pine nuts I had to omit those, and I'm not the biggest fan of raisins so I skipped that as well. But feel free to add in both! I changed a bunch of other things too, but loved the idea of adding cinnamon. My kids LOVED these - they're both pretty fussy eaters so I was thrilled that we could actually enjoy something together for a change. I
Lamb meatballs
serves 4 (at least 2 adults, and 2 kids - I'd do more for 4 adults)
500 g lamb mince
1/2 yellow onion, very finely minced
large handful of coriander, stalks and leaves, very finely minced
1 egg
zest of 1/2 lemon
1/2 tsp cinnamon
2 tsp cumin
salt
Oil and butter for frying
Mix all the ingredients for the mince. Mix pretty well, it'll help the meatballs hold their shape and stay intact. Shape little meatballs, or any shape you like - I went for the fairly traditional oblong k�fte (kefta) but that's up to you.
Heat the oven to 150�C. Fry the meatballs in butter and (or) oil, until well browned but then move them to the oven and let them cook through. (I check mine with a thermometer, and I want them to be at least 70�C.)
Serve, with anything - we ate tomato bulgur and pistachio-feta dip.
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