Moroccan meatballs

Moroccan meatballs

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
250g boned shoulder of lamb, trimmed of excess fat and minced
250g potatoes, peeled, boiled and mashed
2 eggs, beaten
2 tablespoons parsley, chopped
2 onions, finely chopped
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
salt
35g plain flour
60ml oil

Method

  1. Mix together thoroughly all ingredients except flour and oil. Form into balls the size of small eggs. Flatten slightly and roll lightly in flour.
  2. Heat oil in frying pan and fry meatballs for 10–15 minutes or until cooked and golden-brown on all sides. Serve very hot.
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