Ingredients
-
1
-
1/4
-
1/2
-
1
-
1
-
1
-
3
-
1
-
-
-
-
-
-
-
Directions
Aromatic Lamb Meatballs, Recipe courtesy Nigella Lawson, These are very tasty little things I followed Chef Kate’s lead and baked them in the oven instead frying them Great by themselves, but I added them to Crock Pot Ratatouille (recipe number 58047) Husband raved and raved , Made these, following all the directions except the last–I baked them on a cookie sheet in a 385 degree oven, because I wanted to skip the extra fat Raves all around! From the 91 year old fuss budget to the aging yuppie gourmets–all votes for five stars
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Steps
|
1
Done
|
Put the Lamb Into a Bowl and Add the Scallions. |
|
2
Done
|
Sprinkle Over the Spices, Salt, and Semolina. |
|
3
Done
|
Beat the Egg and Add to the Bowl. |
|
4
Done
|
Work Everything Together Thoroughly With Your Hands; Cover With Plastic Wrap and Leave in the Refrigerator For Half an Hour. |
|
5
Done
|
Line a Baking Sheet With Plastic Wrap. |
|
6
Done
|
Scoop Out a Scant Teaspoon of the Mixture. |
|
7
Done
|
Roll in Your Hands to Form the Meatball and Place on the Lined Baking Sheet. |
|
8
Done
|
Have a Bowl of Cold Water Beside You to Dampen Your Hands With; This Helps Them not Get Too Sticky For Rolling the Meatballs. |
|
9
Done
|
When You Are Ready to Cook Them, Heat About 1/2-Inch of Oil in a Frying Pan. |
|
10
Done
|
Line Another Baking Sheet With Kitchen Towel. |
|
11
Done
|
When the Oil Is Hot, Fry the Meatballs in Batches Without Overcrowding the Pan. |
|
12
Done
|
Cook Them For About a Minute a Side, or Until Golden Brown All Over. |
