Psuedo Lamb Meatballs

By • June 3, 2015 0 Comments

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Author Notes: Grabbing turkey, beef and pork was a total accident, I have to say. I meant to go for turkey and pork, but the beef somehow got in there and I was already home so I just ran with it. Actually, when I set out, I had wanted to make lamb meatballs but I couldn’t find ground lamb anywhere so this is what I ended up with. Strangely enough, my husband was convinced that they had to be lamb anyway. Something about the cinnamon and the pine nuts.Kate Whyte

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Makes 40 meatballs

  • 300 grams ground turkey
  • 300 grams ground beef
  • 300 ground pork
  • 1 small onion, chopped finely
  • 1/2 cup chopped toasted pine nuts
  • 1/2 cup flat leaf parsley, chopped finely
  • 1 chilli pepper, chopped finely
  • 2 teaspoons cinnamon
  • 1 teaspoon paprika
  • 1 egg
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons salt
  • 2 tablespoons white flour
  • 4 tablespoons honey
  • 1/2 teaspoon Berbere
  • 1 large handful of dried dates, coarsely chopped
  • 2 tablespoons olive oil for frying
  1. Preheat oven to 400
  2. Add all ingredients, but oil and honey to stand mixer and mix for a good 10 minutes. This helps bind the proteins and keep the mixture from falling apart when you form it.
  3. Once you are satisfied with the texture, form the meat mixture into balls and fry in batches until browned.
  4. Place all meatballs on a cookie tray and bake for an additional 5-10 minutes to make sure they are cooked through.
  5. Once they are done, drizzle them in honey and serve with Tzatziki

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