Thursday, March 28, 2013

Passover Lamb Meatballs

So much I'd like to post tonight... but too tired!

Tonight we had our Passover dinner. Really, the kids pulled it off. R and L made charoset. O scrubbed and cut potatoes as well as making the lamb meatballs. T helped me make matzoh. The kids set the table and took turns playing with/holding G (4 mo) so that I could wash (lots of!) dishes, peel eggs, and otherwise try to maintain some order in the kitchen.

As we were short on money at the end of this month, I decided to use ground lamb instead of a more expensive cut. With all of the other delicious foods, we were able to use 1 pound of lamb to feed our family. Here is the recipe we used/adapted:

Passover Lamb Meatballs

Moroccan Lamb Meatballs
 1 pound ground lamb
1/4 cup finely chopped onion   
1 or 2 minced garlic cloves 
1 teaspoon cumin  
1 teaspoon turmeric
1/2 teaspoon cinnamon
2 Tbl. tomato paste   
1 teaspoon salt 
Fresh mint (2 Tbl) and parsley (3 Tbl), minced 
1/4 cup cooked oatmeal 
1 egg, beaten
Oil, for frying
  1. Put the lamb into a bowl and add the onions, spices, salt, oatmeal and egg. Work everything together thoroughly with your hands.
  2. Scoop out some of the mixture and roll in your hands to form 1 inch meatballs. Place them on a plate and refrigerate until ready to cook.
  3. When the meatballs are ready, heat oil in a frying pan. When the oil is hot, fry the meatballs in batches until golden brown all over (approx. 5-8 minutes for well done meatballs).

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