Lamb Meatballs/Kebabs
Ingredients
- 1 pinch saffron
- 2 tablespoons water boiling
- 1 pound ground lamb
- 1 medium onion grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 2 cloves garlic finely grated or minced
- 1 teaspoon ground turmeric
- ¼ cup parsley or cilantro finely chopped
Instructions
- Using a mortar and pestle, grind the saffron.
- Add boiling water to the saffron and let it seep for 5 to 10 minutes.
- Press the onion through a sieve and get rid of as much liquid as you can.
- In a large bowl, use your hands to mix the lamb with the onion and saffron along with salt, pepper, garlic, turmeric, and the parsley (or cilantro).
- Use your hands to form 2-inch balls of the meat mixture. Flatten the balls slightly and set them on parchment paper.
- Heat a cast iron skillet over medium heat. Add a tablespoon of oil to the skillet. Cook the meatballs in batches until browned on all sides, about 8 minutes. To test doneness, cut open a ball, there should be just a bit of pink in the middle.
- Drain on paper towels.
- Enjoy!
Notes
You can also cook these as kebabs over a hot grill.