Middle Eastern Lamb Meatballs

(because you’ll probably end up with extra filling)

Extra filling
Whatever’s left of the egg glaze, or 1 egg if there’s none left
1/4-1/2 cup bread crumbs
Some kind of vegetable oil, for pan frying

Mix the leftover filling with the egg and bread crumbs. Form into small balls and place on a plate. Refrigerate for about 30 minutes. Heat some oil in a large skillet. Add the meatballs in one layer. Brown on one side for 2-3 minutes, then flip and cook for another 2-3 minutes, or until nicely browned.

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