2 Slices slightly stale whole wheat bread½ KG lean ground lamb1 Egg2 Tablespoons chopped fresh parsley2 Cloves garlic1 Teaspoons ground cumin1 Teaspoons dried mint½ Teaspoons ground allspice½ Teaspoons salt or to taste½ Teaspoons ground black pepperT tablespoon olive oil
Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add crumbs to ground lamb and egg; mix until combined . Now add parsley, garlic, cumin, mint, allspice, salt, and pepper to the lamb mix; mix until evenly combined.Roll lamb mixture into small meatballs.Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.Serve with lemon wedges and dip of your choice. Enjoy.
INFO & TIPS
Refrigerate meatballs for 1 hour before cooking if desired.