While many people associate lamb
with Middle Eastern or Greek cuisine, it can be integrated in many different
cuisines. It is just a question of how you flavor it. With this recipe, I chose
to incorporate ingredients such as parsley, sun dried tomatoes, and olives,
which are associated with the Italian cuisine to give the meat an unexpected
flavor. Instead of pan-frying the meatballs, I decided to bake them, as I find
baking to be a much simpler and cleaner method of cooking.
Preparation time: 15 minutes
Baking time: 20 minutes
Yields: 23 balls
Ingredients:
1lb ground lamb
1 medium size red onion
1/3 cup parsley
1/3 cup sun dried tomatoes
1/3 cup kalamata olives
¼ tsp cumin
Salt and pepper
Preparation:
Preheat oven to 400F/205C
Place in a food processor chopped onion, parsley, sun dried
tomatoes, and olives. Process until all ingredients are well thinly chopped and
you have the consistency of a tapenade.
Add mixture to meat and mix well.
Create small balls (about 1.5 tbsp) and place on a baking
sheet.
