Monday, 3 May 2010

Lamb meatballs (but not as dolmades)

Mark Bittman gives 2 options with these - serve as meatballs, or turn into dolmades.  I took the first option, and served it with zucchini spagetti.

Instead of breadcrumbs the recipe calls for burghur (which is known in burghul at my supermarket), which has been soaked in hot water, some onion, some herbs and some lamb.

Recipe here and my photo:

Of course, meatballs are a bit messy to make - which is what G is for!  He put his (clean) hands into the bowl to mix and then roll the meatballs out.

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