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Lamb Meatballs

Delicious on their own as a hearty snack, or tucked into a pitta with hummus and cucumbers.

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Details

9

Ingredients

4

Steps

Time

20'

Prep

25'

Cooking

45'

Total

Ingredients

  • 680 gboneless leg of lamb
  • 15 gfresh flat leaf parsley
  • 55 gbreadcrumbs
  • 10g (2 teaspoons)salt
  • 1 teaspooncumin
  • 170gfeta cheese
  • 1 Large / 50gegg
  • 5g (2 teaspoons)lemon zest
  • 1olive oil
Make it now
  • Step 1

    Insert the multipurpose blade into the KitchenAid 3.1L food processor. Chop the lamb into 1”x1” chunks. Add all meatball ingredients into the work bowl, secure the lid, and turn the processor to high. Allow to process until no large pieces of meat remain.

  • Step 2

    Use a wooden spoon or other to remove the meat mixture from the work bowl. Use your hands to form/roll the mixture into meatballs about the size of a golf ball.

  • Step 3

    Heat a frying pan on medium high heat and add a bit of olive oil to coat the bottom of the pan. When the pan is hot, place meatballs into the pan, being sure not to overcrowd the pan. Cover the pan and allow to fry for 4 minutes, then uncover, turn the meatballs, recover and continue to cook for another 4 minutes. Repeat one more time, for a total cooking time of about 12 minutes per batch. Remove cooked meatballs into a large bowl or baking dish and cover the bowl with tin foil while you cook any remaining meatballs.

  • TIP

    serve the meatballs with herbed greek yogurt and a shaved onion and fennel salad

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Lamb Meatballs

Step 1

Insert the multipurpose blade into the KitchenAid 3.1L food processor. Chop the lamb into 1”x1” chunks. Add all meatball ingredients into the work bowl, secure the lid, and turn the processor to high. Allow to process until no large pieces of meat remain.

Step 2

Use a wooden spoon or other to remove the meat mixture from the work bowl. Use your hands to form/roll the mixture into meatballs about the size of a golf ball.

Step 3

Heat a frying pan on medium high heat and add a bit of olive oil to coat the bottom of the pan. When the pan is hot, place meatballs into the pan, being sure not to overcrowd the pan. Cover the pan and allow to fry for 4 minutes, then uncover, turn the meatballs, recover and continue to cook for another 4 minutes. Repeat one more time, for a total cooking time of about 12 minutes per batch. Remove cooked meatballs into a large bowl or baking dish and cover the bowl with tin foil while you cook any remaining meatballs.

TIP

serve the meatballs with herbed greek yogurt and a shaved onion and fennel salad

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