Friday, November 02, 2007

Baked Lamb Meatball Hors d'Oeuvres

These would be better fried (or sauteed), but I baked them so I wouldn't be in the kitchen when the guests came.

1 lb ground lamb
1/2 onion, minced (don't use a food processor-- onion becomes bitter if processed)
1/2 bunch cilantro
minced lemon zest from 1 small lemon (or 1/2 large lemon)
1 large egg
1 T cumin
1 T cayenne
kosher salt
freshly ground pepper

Mix it all with wet hands. Add about 1/4 c bread crumbs until mixture is gooey and sticks to itself easily. Form small balls (it should make about 28). Dip in bread crumb-zatar mixture.

Grease baking sheet. Place balls on sheet; brush tops of balls with olive oil. Bake at 400 degrees for about 15 minutes, until balls are no longer pink inside.

Serve with yogurt sauce: yogurt mixed with good olive oil, salt, a 1 clove crushed garlic, and chopped mint.

1 comment:

Anonymous said...

I'm a friend of Shelley's and she told me about your blog..I love it...lots of great ideas. I cook for a high profile actor and today I'm making him your lamb meatballs for lunch - we're in Bangkok and I'm cooking in the kitchen of the Oriental Hotel...I've also tried your tuna burger for lunch yesterday and it was a hit...thanks for sharing your recipes!
Hope to meet you sometime..

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