Lamb kofta balls with pine nuts and spices
Juicy, garlicky and filled with warm spices, these lamb kofta balls are best cooked on the barbecue. But you can make them just as well in the frying pan.
Servings: 20 balls
Ingredients
- 1 brown onion
- 1 sprig spring onion
- 2 tablespoons olive oil
- 1 slice bread stale is best
- 1/2 cup water
- 500 g lamb mince
- 2 tablespoons pine nuts
- 4 sprigs coriander
- 2 teaspoons cinnamon powder
- 3 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon sumac
- 1/2 teaspoon salt
- 1 slice bread stale is best
- 1/2 cup water
To serve (choose any):
- Flatbreads
- Eggplant dip or hommus
- Tabbouleh salad
- Corn kernels
- Sliced cucumber
- Minted Greek-style yoghurt
Instructions
- Peel and finely dice brown onion. Finely dice spring onion. Heat oil in a small frying pan set over medium heat. Cook onion and spring onion for 2 minutes, stirring, until translucent.
- Tear bread into small pieces and place in a small bowl. Add water and mix, you want the bread to soak up the water.
- Place mince in a large bowl. Add pine nuts, spices, cooked onions. Squeeze excess water from the bread and add bread to the mince. Using your hands mix and knead the mince well for about a minute.
- Form about 20 small bite-sized meatballs.
- Cook on a medium hot barbecue or in large frying pan (in batches) for 2-3 minutes on each side.
- Serve with hommus, flatbreads, tabbouleh, sliced cucumber and corn salad and minted yoghurt.
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