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Meat Stuffed With Pine Nuts

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Anonymous (not verified)
Ingredients
  Ground lamb/Ground beef 1 Pound
  Fine bread crumbs 2 Tablespoon
  Egg 1
  Cumin powder 1⁄2 Teaspoon
  Allspice 1 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Hot red pepper 1 Pinch
  Salt To Taste
  Garlic 1 Clove (5 gm), pressed
  Pine nuts 1⁄2 Cup (8 tbs)
  Minced parsley 1 Tablespoon
  Corn oil 1⁄2 Cup (8 tbs) (For Frying)
Directions

In a mixing bowl, thoroughly mix together the meat with all the other ingredients, except the pine nuts, parsley and oil.
In a separate bowl, combine the pine nuts and parsley.
Set aside.
Take a spoonful of the meat mixture, about the size of a walnut, and make an opening with your finger.
Stuff each meatball with about 1/2 teaspoon of the pine nuts/parsley filling.
Close the opening and shape into round or oval meatballs.
Heat the oil in a heavy skillet and fry the meatballs until browned and cooked through.
Drain on paper towel.
Keep warm.
Serve hot skewered with fancy cocktail toothpicks.
You may prepare the meatballs entirely the day before you plan to serve them, and refrigerate.
When ready to serve, remove from the refrigerator and reheat in the oven.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Fried

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