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Lamb and Olive Balls
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Submitted by:
Jimmy |
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These are a nice twist from the standard beef meatball. The lamb balls can be eaten alone, on pasta, or with a dipping sauce of your choice. |
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INGREDIENTS:
- 3 slice(s) , Bread
- 2 pound(s) , Ground Lamb
- 1/4 pound(s) , Feta Cheese Crumbled
- 1 cup(s) , Kalamata Olives Pitted and Chopped
- 1 large , Egg Beaten
- 1/2 tablespoon(s) , Cinnamon
- 1/2 teaspoon(s) , Red Pepper Flakes
- 3 large , Garlic Cloves Crushed
- 1 bunch , Fresh Cilantro Chopped
- 3 tablespoon(s) , Olive Oil
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| Instructions: |
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Cut the crusts from the bread; soak the slices in water, wring them out, and crumble them. With your fingers, mix the lamb well with the bread, feta, olives, egg, cinnamon, hot pepper flakes, garlic, and cilantro. Form into 10 large meatballs. In a heavy frying pan, cook the meatballs in the olive oil until crisp and brown on one side; then turn and brown the balls on all sides, no more than 10 minutes, over a fairly high heat. The meat should be rare |
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