Lambballs
This is how I winged some half-beef, half-lamb meatballs. The spices came from various recipes online.
Ingredients
- ½ lb ground lamb
- ½ lb ground lamb or beef
- ½ cup panko
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 scant tsp dried mint (or 1 T fresh)
- 1 tsp dried coriander (or 1 T fresh cilantro)
- 1 tsp ground coriander
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp cumin
- ¼ tsp cinnamon
- dash thyme
- dash parsley
- dash allspice
- 2 eggs, beaten
- 2 tsp nutritional yeast (optional)
- olive oil
Directions
- Mix ingredients except olive oil.
- Form into balls of the desired size (up to 1 inch in diameter).
- Brown on all sides in the oil.
- Finish cooking meatballs either in oil, sauce, or wedding soup.
Variants
Go all lamb!
There are definitely more spices, possibly more salt, and possibly more eggs than necessary, so you could reduce any of them a bit.
