Aromatic Lamb Meatballs

Pair with Craftsman’s Red Blend

Approximately 78 appetizer size meatballs

1 lb. ground lamb
¼1/4 cup finely chopped scallions
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
3 tablespoons semolina flour
1 egg, well beaten
Canola oil for frying

  1. Place lamb into a mixing bowl and add the scallions.
  2. Sprinkle the spices, salt and semolina flour over the lamb.
  3. Add beaten egg to the bowl and work everything together thoroughly with your hands.
  4. Cover bowl with plastic wrap and refrigerate for half an hour.
  5. Line a baking sheet with plastic wrap.
  6. Scoop out a scant teaspoon of the lamb mixture. Roll in your hands to form the meatball and place on the lined baking sheet. HINT: have a bowl of cold water beside you to dampen your hands to help them not get too sticky during the rolling of the meatballs.
  7. Heat about 1/2 inch of Canola oil in a skillet.
  8. Line another baking sheet with a kitchen towel.
  9. When the oil is hot, fry the meatballs in batches, careful not to overcrowd the pan. Cook for about a minute per side until or until golden brown all over. Drain on baking sheet lined with the kitchen towel.

The meatballs can be made into a larger size and baked in a muffin tin at 350 degrees for about 15 minutes, turning once during the baking process for a dinner entrée.