LAMB MEATBALLS (BOULETTES D'AGNEAU)

Lamb Meatballs (Boulettes d'agneau) image

Provided by Craig Claiborne And Pierre Franey

Time 30m

Yield 12 meatballs for couscous

Number Of Ingredients 8

Previous Next

Ingredients

1 pound ground shoulder of lamb, not too lean
1/2 teaspoon finely minced garlic
1/2 teaspoon ground cumin
Salt to taste, if desired
Freshly ground pepper to taste
1 egg, lightly beaten
Flour for dredging
2 tablespoons olive oil

Steps:

Preheat oven to 400 degrees.
Combine the lamb, garlic, cumin, salt, pepper and egg in a mixing bowl, and blend well.
Shape the meat into 12 meatballs of approximately the same size.
As the meatballs are shaped, roll them lightly in flour.
Heat the oil in a skillet and when it is quite hot, brown the meatballs on one side. Turn the balls and place the skillet in the oven. Bake about 20 minutes. The balls will cook further when added to the couscous stew.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 11 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 103 milligrams, Sugar 0 grams, TransFat 0 grams