- 2 slices stale white bread, crusts removed, roughly torn
- 1/3 C milk
- 1 tsp each of ground cumin, coriander, paprika and cinnamon
- ½ tsp allspice
- 650 gms minced lamb (or beef)
- ½ onion, grated or very finely chopped
- 3 cloves garlic, crushed
- ¼ C chopped fresh coriander, mint or parsley
- sea salt and freshly ground black pepper
- olive oil for frying
Place the torn bread in a bowl then pour over the milk and leave to soak. Toast the combined spices in a dry skillet for a few minutes until fragrant, then remove to a plate.
In a bowl combine the lamb, onion, garlic, toasted spices, chopped herbs and soaked bread and milk. Using your hand, pound the mixture together against the bowl until it is amalgamated and smooth (this will help it hold together when cooked). Season well with salt and pepper, then fry a small piece to check seasoning.
With damp hands, divide the mixture into 20 equal portions and roll each one into a ball. Heat a frying pan over a medium heat. Add a little oil and panfry the meatballs in two batches for five to seven minutes, turning to brown all over. Drain on paper towels. Can be reheated in the oven as is or coated in a simple tomato sauce.