These are the Turkish meatballs, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.
- 1 cup fine fresh breadcrumbs
- 1 lb lean ground lamb
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground cumin
- ½ teaspoon allspice
- 1 teaspoon dried mint
- 2 cloves garlic
- 2 tablespoons parsley
- 1 egg
- 1 tablespoon olive oil
- Make the bread crumbs by breaking up 2 slices of stale but not dried out whole wheat bread into the bowl of a food processor.
- Whizz until finely crumbed.
- Add the ground lamb and the egg, and process until blended.
- Add the spices, garlic and parsley.
- Process the meat well to achieve a fine texture.
- Roll the mixture into small meatballs (I use a melon baller) or finger shaped patties using dampened hands.
- You may cook them at once, or refrigerate the mixture for several hours (if your meat is very fresh, you can divide it in half and wrap part well in plastic for the next day's meal)
- Heat the oil in a heavy skillet, and fry the balls or patties until cooked through and evenly browned.
- The meatballs should be stirred several times, the patties turned once.
- Remove them with a slotted spoon to drain.
- Serve the meatballs hot or at room temperature as an appetizer.
- Lovely with a yogurt or tahini sauce, on a bed of rice or in a pita.