Ingredients for Aromatic Lamb Meatballs
- 1 pound ground lamb
- 4 scallions, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1 teaspoon salt
- 1/4 cup semolina
- 1 large egg, beaten
- 1/2 cup vegetable oil
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon ground black pepper
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How to Make Aromatic Lamb Meatballs
- In a large bowl, gently combine the ground lamb and finely chopped scallions.
- Add the ground cumin, ground coriander, turmeric, cayenne pepper (if using), salt, and semolina.
- Pour in the beaten egg.
- Using your hands, gently mix all the ingredients until just combined. Be careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld.
- Line a baking sheet with parchment paper (this is easier to clean than plastic wrap).
- Using a tablespoon or a small ice cream scoop, scoop out portions of the lamb mixture.
- Roll each portion into a 1-inch meatball. Place the meatballs on the prepared baking sheet.
- Keep a bowl of cold water nearby to occasionally dampen your hands, preventing the mixture from sticking.
- Heat about 1/2 inch of vegetable oil in a large frying pan over medium-high heat.
- Line another baking sheet with paper towels to drain excess oil.
- Carefully add the meatballs to the hot oil in batches, ensuring not to overcrowd the pan. This will prevent the meatballs from steaming instead of frying.
- Fry the meatballs for about 1-2 minutes per side, or until they are golden brown and cooked through.
- Remove the meatballs from the pan and place them on the paper towel-lined baking sheet to drain any excess oil.
- Serve immediately and enjoy your delicious Aromatic Lamb Meatballs!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
0g
Fat
39g
Carbs
1g
