Spicy Arabic lamb meatballs

all details

Delicious warm or cold, these spicy meatballs are also excellent served with a bowl of yoghurt and chopped mint. Ask your butcher to finely mince the meat for you.

Lamb meatballs.
Photo: Marina Oliphant

Ingredients

1 large onion, finely chopped

1 tbsp olive oil

500g lean lamb mince

1 tsp salt and plenty of freshly ground pepper

1/2 tsp ground chilli

1/2 tsp allspice

1/2 tsp paprika

1/2 tsp cinnamon

3 tbsp chopped fresh coriander

olive or vegetable oil for frying

1-2 lemons, to serve

2 tbsp chopped coriander, extra

Method

Cook the onion in the olive oil until soft and golden brown.

In a large bowl, combine all ingredients and, with clean hands, mix well until combined and roll into small balls.

Heat a large frying pan with enough olive oil to cover the bottom and fry the meatballs until brown all over and cooked through. Sprinkle with a little salt and drain on kitchen paper.

To serve 

Serve with a squeeze of lemon and a sprinkle of chopped coriander.

 

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  • Main Ingredients - Lamb
  • Cuisine - Middle Eastern
  • Course - Starter/Entree
  • Occasion - Dinner Party, Birthday

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