Lamb MeatballsSubmitted by: SHMOOKUMS
IntroductionI counted 2 tblsp veg oil in the recipe for calories, you use more for frying, but that is about how much ends up missing from the pan at the end. I counted 2 tblsp veg oil in the recipe for calories, you use more for frying, but that is about how much ends up missing from the pan at the end.
1 lb ground lamb
1/4 cup green onions, sliced lengthwise then thinly sliced into half rings
1/2 tsp cinnamon
1 tsp cumin
1 tsp allspice
1 tsp salt
3 tblsp plain bread crumbs
1 egg, beaten
vegatable oil for frying
Add lamb and mix well.
Refrigerate about 20 mins to make it easier to handle.
Make 80 meatballs by scooping out about a round teaspoon of the mixture for each and rolling it in your hands.
Use enough oil to cover the bottom of the pan about 1/4 inch thick.
When the oil is med high, place the meatballs into the pan, going in a spiral shape starting at the handle.
When you get to the middle of the pan, turn the meatballs over from the beginning, following the spiral. They should be cooked on the bottom half, with a light brown crispy bit where the pan touched.
Once you flip them all over go back to the beginning of the spiral to remove them, again following the pattern.
Drain on a paper towel.
Serving Size: makes 8 servings of 10 mini meatballs
Number of Servings: 8
Recipe submitted by SparkPeople user SHMOOKUMS.