Lamb is a favored meat in Lebanese cuisine. In this Lebanese Lamb Meatballs, ground lamb is used to create a traditional and very tasty Middle Eastern dish. The recipe is delightfully simple, yet effective in creating a unique flavor and texture with the special blend of herbs and seasonings. Lebanese Lamb Meatballs can be served hot or cold, and go well with an assortment of condiments and side dishes. Often they are served with a spread like this one, with hummus, cucumber salad, cole slaw, beets, and sliced and fried potatoes. They also are great in pita bread with some hummus spread over the pita.
Lebanese Lamb Meatballs Recipe-
- 1 lb. ground lamb meat
- 4 oz. rough chopped white or yellow onions
- 2 oz. fresh parsley
- 8 -10 fresh mint leaves
- 1 oz. bread (no crusts)
- 1⁄2 tsp. ground cinnamon
- 1⁄2 tsp. ground allspice
- 1⁄2 tsp. freshly ground black peppercorns
- 1 tsp. salt
- Preheat your grill to high. Or, if using an oven preheat it on broil setting.
- In a food processor, place the mint, parsley and onion. Blend and pulse for 30 seconds, or until completely smooth.
- Now add in all of the rest of the ingredients.
- Blend until thoroughly combined and mixed together.
- Scoop the mixture out of the processor and place in a bowl. Divide the mixture into 24 equal portions, using your (wet) hands. Shape each portion into balls, or slightly flattened balls.
- Place the meatballs on a lightly oiled, preheated, lightly oiled baking sheet if using the oven. If using a grille, spray the grilling grid with some cooking oil. Broil or grille for about 5-6 minutes, turning the balls midway. Broil or grille until well browned on all sides and cooked through.
- Serve your Lebanese Lamb Meatballs hot or cold, either in pita bread with a spread of hummus, or on a serving plate with condiments.
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