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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A nice combination of taste, and a little different. I made these half size and served them as an appetizer with a tart cranberry dip. From local newspaper. Ingredients:
2 teaspoons olive oil |
1/2 small onion, chopped |
1 garlic clove, smashed |
1 lb ground lamb |
1/2 cup cooked couscous |
1 egg, beaten |
2 tablespoons chopped fresh parsley |
1/2 teaspoon turmeric |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
Directions:
1. Preheat oven to 350°F.
2. In a small nonstick frypan, heat oil over medium heat.
3. Saute onion and garlic for 3 minutes or until browned.
4. In a medium bowl, combine ground lamb, couscous, egg, parsley, turmeric, cinnamon and ginger.
5. Add sauteed onion and garlic.
6. Mix well, form into 1 and 1/2 inch meatballs.
7. Place on a prepared baking sheet.
8. Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.
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