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Turkish Meatballs

Ingredients
  Lamb 1 1⁄2 Pound, finley minced
  Onion 1
  Garlic 2 Clove (10 gm)
  Eggs 3
  Olive oil 1 Teaspoon
  Parsley 1 Tablespoon, chopped
  Ground coriander 1 Teaspoon
  Salt To Taste
  Ground black pepper To Taste
  Stock 1⁄2 Pint
  Plain flour 4 Tablespoon
  Butter 2 Ounce
Directions

MAKING
1) Into a large bowl, add in the minced lamb. Add in finely chopped onions with a peeled and crushed garlic.
2) Add in 2 eggs, oil, parsley, coriander, salt and pepper. Beat well to get a stiff paste.
3) With wet hands shape the mixture into balls of 1 1/2 inches.
4) Place the balls on the frying pan. Add in the stock and let it come to a boil.
5) Cover the pan and cook on simmer for 2 minutes. Keep shaking around the pan intermittently so the balls do not stick to each other. Drain the balls on a paper towel.
6) Add in 1 egg into a bowl. Dip the balls in the egg and then roll them in the flour. Shake off any excess flour.
7) In a frying pan, melt butter. Add in the meatballs and fry them on high flame. Turn them around till they become crisp and brown.

SERVING
8) Serve the Turkish Meatballs with cucumber, yoghurt, mint salad, potatoes or boiled brown rice on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes
Servings: 
6

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