Lamb Meatballs (Boulettes d'agneau)

Name: Lamb Meatballs (Boulettes d'agneau)
Yield: 12 meatballs for couscous
Ingredients: 1 pound ground shoulder of lamb, not too lean; ½ teaspoon finely minced garlic; ½ teaspoon ground cumin; Salt to taste, if desired; Freshly ground pepper to taste; 1 egg, lightly beaten; Flour for dredging; 2 tablespoons olive oil

By Craig Claiborne and Pierre Franey

Updated September 7, 2015

Total Time: 30 minutes
Rating: 3(27)
Comments: Read comments

Featured in: FOOD; THE FOREIGN INTRIGUE OF COUSCOUS

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Ingredients

Yield:12 meatballs for couscous

1 pound ground shoulder of lamb, not too lean
½ teaspoon finely minced garlic
½ teaspoon ground cumin
Salt to taste, if desired
Freshly ground pepper to taste
1 egg, lightly beaten
Flour for dredging
2 tablespoons olive oil

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 400 degrees.
Step 2
Combine the lamb, garlic, cumin, salt, pepper and egg in a mixing bowl, and blend well.
Step 3
Shape the meat into 12 meatballs of approximately the same size.
Step 4
As the meatballs are shaped, roll them lightly in flour.
Step 5
Heat the oil in a skillet and when it is quite hot, brown the meatballs on one side. Turn the balls and place the skillet in the oven. Bake about 20 minutes. The balls will cook further when added to the couscous stew.