Ingredients
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1 lb Ground Lamb
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1 Shallot
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2 Egg Yolk
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1/2 teaspoon crushed Red Pepper
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1 tablespoon Smoked Paprika
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1 teaspoon Coriander
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1 tablespoon Turmeric
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3 tablespoons Bread Crumbs
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1 teaspoon Garlic Powder
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1 tablespoon Butter
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to taste Fresh Dill
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to taste Salt
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to taste Pepper
My Two Cents
Directions
1
Done
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2
Done
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Start forming your meatballs, I recommend making them on a smaller side, using 2 tablespoons of lamb mix. Set them aside and heat up your frying pan with 1 tablespoon of butter. I think cooking them in butter rather than in a frying oil does give lamb meatballs more color and flavor. When butter melted completely set heat on medium-high and add your meatballs to the pan. Cook for 3 minutes a side, and try not to move them around when they hit the pan to make sure they get a nice golden brown color. Total cooking time should be around 15 minutes. |
3
Done
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One Comment Hide Comments
Sorry – I accidentally rated this and it went to two stars – tried to change it but was able to. Is there a way to modify the rating?