1. Put the lamb into a bowl and add the scallions. 2. Sprinkle over the spices, salt, and semolina. 3. Beat the egg and add to the bowl. 4. Work everything together thoroughly with your hands; cover with plastic wrap and leave in the refrigerator for half an hour. 5. Line a baking sheet with plastic wrap. 6. Scoop out a scant teaspoon of the mixture. 7. Roll in your hands to form the meatball and place on the lined baking sheet. 8. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs. 9. When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. 10. Line another baking sheet with kitchen towel. 11. When the oil is hot, fry the meatballs in batches without overcrowding the pan. 12. Cook them for about a minute a side, or until golden brown all over. ---------------------------------------------------------------------------
Nutrition
Ingredients
