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 serveĀ 

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

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  • Main Ingredients - Lamb

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Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April