These can be served hot, eg with toothpicks, as a starter. They are also great cold, so another picnic food.
Middle Eastern meatballs
500g finely minced lamb
pinch of salt
1 onion, finely chopped
2 teasp cumin
1 teasp allspice
pinch of cayenne pepper
1 cup of coarsely chopped coriander leaves
Mix everything every well except the oil. You can wet your hands before rolling the mixture into little balls – no more than one mouthful at a time – or roll in flour. Heat oil in a frying pan and fry meatballs until cooked.
Recipe from Stephanie Alexander The Cook’s Companion