Meat Stuffed With Pine Nuts Recipe
Ingredients
| 1 pound ground lamb or beef | ||
| 2 tablespoons fine bread crumbs | ||
| Egg | 1 | |
| Cumin powder | 1/2 Teaspoon | |
| Allspice | 11/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Hot red pepper | 1 Pinch | |
| Salt | To Taste | |
| Garlic | 1 Clove (5gm), pressed | |
| Pine nuts | 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, minced | |
| 1/2 cup corn oil for frying | ||
Directions
In a mixing bowl, thoroughly mix together the meat with all the other ingredients, except the pine nuts, parsley and oil.
In a separate bowl, combine the pine nuts and parsley.
Set aside.
Take a spoonful of the meat mixture, about the size of a walnut, and make an opening with your finger.
Stuff each meatball with about 1/2 teaspoon of the pine nuts/parsley filling.
Close the opening and shape into round or oval meatballs.
Heat the oil in a heavy skillet and fry the meatballs until browned and cooked through.
Drain on paper towel.
Keep warm.
Serve hot skewered with fancy cocktail toothpicks.
You may prepare the meatballs entirely the day before you plan to serve them, and refrigerate.
When ready to serve, remove from the refrigerator and reheat in the oven.
In a separate bowl, combine the pine nuts and parsley.
Set aside.
Take a spoonful of the meat mixture, about the size of a walnut, and make an opening with your finger.
Stuff each meatball with about 1/2 teaspoon of the pine nuts/parsley filling.
Close the opening and shape into round or oval meatballs.
Heat the oil in a heavy skillet and fry the meatballs until browned and cooked through.
Drain on paper towel.
Keep warm.
Serve hot skewered with fancy cocktail toothpicks.
You may prepare the meatballs entirely the day before you plan to serve them, and refrigerate.
When ready to serve, remove from the refrigerator and reheat in the oven.
Chef
