Lamb Meatballs


  • 2 slices of dry bread
  • 1/2 cup milk
  • 1 lb ground lamb
  • 1/2 cup minced onion
  • 1/2 cup minced onion
  • 2 tsp fresh mint or 1 tsp dried
  • 1 egg slightly beaten
  • kosher salt and fresh cracked black pepper to taste
  • 2 tsp garlic powder
  • oil for deep frying
  • Soften the bread in the milk, then squeeze out the excess liquid.
  • Put the bread in a bowl and add all the remaining ingredients, except for the oil and mix thoroughly.
  • Refrigerate, covered overnight.
  • Shape the mixture into 1 and 1/2 inch balls.
  • To a large sauce pan or deep fryer fill 1/3 full with oil and heat to 365 degrees.
  • Deep fry the balls in batches, until nicely browned.

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