Little Herbed Meatballs

Light and delicate meatballs with a really big flavor. I prepared these with about 6 oz of ground lamb left over from preparing these dolmades. I scaled the recipe down, and got about 17 small meatballs.

What gives these such an amazing flavor? I'm not sure, maybe the lamb, maybe the spices, but clearly there is a synergy between the ingredients that leads to something that is much bigger than the sum of its parts.

The details: it is suggested that the cook roll the meatballs in very finely chopped nuts, and then flour. Being a lazy person, I persuaded myself that almond meal represents the finest of chopped nuts, so I rolled them first in almond meal and then in flour. It seemed to work, but wasn't particularly beautiful.

This is a recipe that I will save, treasure, and make again.

These flavorful meatballs made with ground lamb were amazing. I could only find ground lamb in a one pound package, so I increased all the other ingredients accordingly. There is a lot of prep work here and you need to plan ahead as there is a long refrigeration period before frying. When the first batch was in the pan frying, I realized that I had forgotten to roll them in the chopped almonds then flour. It was easier to taste all the flavors in the meatballs without nuts. The ones with nuts make a very impressive appetizer.