These meatballs are juicy, full of flavour and easy to prepare. Make a batch ahead of time, then freeze. Reheat from frozen in the microwave. Serve alongside a dipping sauce. (see below)
1 pound ground lamb
½ garlic clove – minced
2 slices stale white bread
1 small onion – finely chopped
1/3 cup fresh parsley – chopped
¼ teaspoon salt
2 teaspoons Cowboy El Diablo BlenZ*
Oil for cooking
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¼ teaspoon ground chili or chili flakes
1 Tablespoon fresh dill – chopped
One long English cucumber – diced
250ml plain greek yoghurt. Salt and Pepper to taste
Toasted pine nuts and pomegranate seeds
Soak the sliced bread in 1 cup cold water for 15 minutes. After 15 minutes, gently squeeze the bread between your hands, to remove any excess liquid. Place the bread in a large bowl. Add in the chopped onion, the parsley, lamb, salt, garlic and the BlenZ. Stir to combine well.
Using your hands, roll a scant 1 tablespoon of the meat mixture into balls, arranging them on a plate.
Heat ½ inch of cooking oil in a large non-stick pan, over medium heat. Fry the meat balls in batches, until golden brown. (6-8 minutes) Once browned all over, remove the meatballs to an oiled cookie sheet, and bake in a 350F oven 10-15 minutes until cooked through. A meat thermometer should read 160F.
Dipping Sauce: Stir 1 finely diced English cucumber into 1 cup yoghurt. Add ¼ teaspoon each of salt, pepper and the ground chili to the yoghurt. Stir to combine. Make ahead and refrigerate.
For an authentic touch sprinkle toasted pine nuts and pomegranate seeds over the meatballs, prior to serving. Great as an hors d’oeuvre or in a slider bun.
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