A great addition to any Mediterranean mezze, these delicious meatballs can be made with ground lamb or ground beef. You can also use cilantro or parsley instead of the chopped mint. Excellent with tatziki.
- 1 cup ground lamb
- 4 stalks green onions, chopped finely
- 2 tbs cooked long grain rice
- 2 tbs finely chopped fresh mint
- 1 tsp salt and pepper to taste
- 2 eggs, beaten
- oil for deep frying
- parsley for garnish
- In a bowl, combine ground lamb, green onions, rice, mint, salt and pepper. Use your hands to knead and mix.
- Roll mixture into 16 equal sized balls. If cooking later, you can wrap in plastic at this point and refrigerate for several hours.
- Put meatballs in a saute pan or skillet in one layer. Pour enough boiling water to cover (about 2 inches of water). Boil then reduce heat to low and simmer for 20 – 25 minutes. You can cut one open to check if cooked. Remove with a slotted spoon and drain on a plate lined with paper towels.
- Heat oil in a pan to 350F. Using 2 forks or a pair of tongs, dip meatballs in egg making sure it is covered all over. Drain any excess egg then add to oil in batches.
- Cook for 5 – 6 minutes or until brown and crisp all over. Keep turning to cook evenly. Serve hot and garnish with parsley.