- Serves 8
Middle Eastern lamb meatballs
- Place all ingredients except the oil in a large bowl and season to taste. Using your hands mix to combine. Roll heaped tablespoons of lamb mixture into balls.
- Heat half of the oil in a large frying pan over medium-high heat. Cook half of the balls, turning frequently, for 6½ minutes or until browned and cooked through.
- Drain on paper towel. Wipe out pan with kitchen paper and repeat with remaining oil and meatballs.
- Serve with hummus and toothpicks.