An everyday ingredient, ground lamb, is transformed into a tasty Middle Eastern dish in this simple but effective recipe. Very nice in pita bread with hummus.
Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
Serve hot or cold.
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For the meatballs: Put everything except the olive oil into a large bowl. Make sure you egg is pre-beaten. With as little manipulation as possible, combine all the ingredients thoroughly together. The less you work the mixture the more tender your meatballs will be.
Form into small balls and set on a plate. Using a scooper makes the process clean and easy. Mine was 1 3/4 inch.
If you want to do this part ahead, you can, just cover with plastic wrap and refrigerate till you're ready to cook.
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