Ingredients

The following ingredients have 16 Servings
  • 1 lb ground lamb or beef ((See Note 1))
  • 2 tbsp pistachios (chopped)
  • 1/4 cup dried cherries (chopped)
  • 1/2 tsp celery seed
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground fennel seed
  • 1/2 tsp salt
  • 1/4 cup cilantro leaves (chopped)
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 tbsp olive oil
  • 1 large shallot (diced, about 1/3 cup)
  • 2 tbsp flour
  • 1 1/2 cups chicken stock

Instruction

  • In a bowl add the lamb, pistachios, dried cherries, spices (See Note 1), salt, cilantro, breadcrumbs and egg. Mix together by hand until incorporated completely. Use a 1 1/2-inch scoop or roll into small balls, about the size of a golf ball. Makes between 18-20 meatballs. Set aside.
  • In a large frying pan add the olive oil and brown the meatballs on all sides. Remove from pan and keep warm.
  • Over medium heat in the same pan sauté the shallot until translucent. Add the flour and cook for a minute, stirring to cook the flour. Gradually add the chicken stock a little at a time, stirring to incorporate completely and thicken. Season with salt if needed.
  • Add the cooked meatballs back to the pan and turn to coat all over with pan sauce. Cover with lid and cook on low for 2 minutes to heat meatballs through. Serve with rice.