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Ingredients24 m servings 181
Original recipe yields 6 servings (36 meatballs)
- Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
- Roll lamb mixture into small meatballs.
- Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
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- Cook's Note:
- Refrigerate meatballs for 1 hour before cooking if desired.
Per Serving: 181 calories; 11.6 4.8 13.9 74 284 Full nutrition
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