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Lamb meatballs

Lamb meatballs

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KitchenAid Chef
    Import-Recipe - Lamb Meatballs

    Delicious on their own as a hearty snack, or tucked into a pitta with hummus and cucumbers

    Duration
    Total45min
    Prep20min
    Cooking25min

    Tools

    FOOD_PROCESSORFOOD_PROCESSOR

    Ingredients

    Serving

    680 g

    boneless leg of lamb

    15 g

    fresh flat leaf parsley

    55 g

    breadcrumbs

    10 g

    salt

    1 tsp

    cumin

    feta cheese

    1

    egg

    5 g

    lemon zest

    1 tbsp

    olive oil

    Step by step

    1. Insert the multipurpose blade into the KitchenAid 3.1L food processor. Chop the lamb into 1”x1” chunks. Add all meatball ingredients into the work bowl, secure the lid, and turn the processor to high. Allow to process until no large pieces of meat remain.

    2. Use a wooden spoon or other to remove the meat mixture from the work bowl. Use your hands to form/roll the mixture into meatballs about the size of a golf ball.

    3. Heat a frying pan on medium high heat and add a bit of olive oil to coat the bottom of the pan. When the pan is hot, place meatballs into the pan, being sure not to overcrowd the pan. Cover the pan and allow to fry for 4 minutes, then uncover, turn the meatballs, recover and continue to cook for another 4 minutes. Repeat one more time, for a total cooking time of about 12 minutes per batch. Remove cooked meatballs into a large bowl or baking dish and cover the bowl with tin foil while you cook any remaining meatballs.

    4. serve the meatballs with herbed greek yogurt and a shaved onion and fennel salad