Little Lamb Meatballs
Delight your taste buds with these flavorful Mediterranean meatballs that are a perfect blend of ground beef, lamb, and aromatic spices. The addition of rice, walnuts, and fresh herbs adds a wonderful texture and depth of flavor. These juicy meatballs are baked to perfection and make a wonderful appetizer or main course that is sure to impress your family and friends. Enjoy these delectable meatballs straight out of the oven for a satisfying meal packed with Mediterranean flair.
— Constant Cookbook
Ingredients
- 1/2 lb. ground lean beef
- 1/2 lb. ground lamb
- 2 slices firm white bread, crusts removed
- 1/2 cup cooked long-grain white rice
- 1/2 cup finely chopped yellow onion
- 1/4 cup ground walnuts
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 1/4 tsp. ground cinnamon
- 1 egg, beaten
- 1/2 tsp. sea salt
- Freshly ground pepper, to taste
Instructions
- Preheat an oven to 375°F.
- In a large bowl, combine the ground beef and lamb. Cut the bread into 1-inch pieces. In a small bowl, soak the bread in cold water just to cover until soft, about 1 minute, then drain and squeeze out as much of the water as possible. Add the bread to the meat. Add the rice, onion, walnuts, parsley, garlic, cinnamon, egg, salt and 4 or 5 grinds of pepper. Using a fork, mix until all the ingredients are well blended.
- Rinse your hands with water but do not dry them. Shape the meat mixture into balls about 1 inch in diameter and arrange the meatballs in evenly spaced rows on a rimmed baking sheet. You should have 36 meatballs.
- Bake for 10 minutes. Using tongs, turn the meatballs over and bake until browned on the exterior and no longer pink in the center, about 20 minutes more. Arrange on a platter and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Essentials of Mediterranean Cooking,</i> by Charity Ferreira, Dana Jacobi &amp; Carolyn Miller (Oxmoor House, 2008).
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