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Lamb & Prune Meatballs
These savoury and aromatic meatballs are quick to assemble and make for a reviving meal. Serve with couscous and Greek-style yogurt for dipping
Ingredients (Serves 4)
| 1 lb | ground lamb |
| 12 | prunes, pitted and finely chopped |
| 2 | small shallots, finely chopped |
| 1 | garlic clove, finely chopped |
| ¼ cup | (packed) fresh Italian parsley leaves, finely chopped, plus a few for garnish |
| 1 tbsp | (packed) freshly grated and finely minced orange zest (about 2 oranges) |
| ¼ tsp | allspice |
| 1 | large egg, lightly beaten |
| 1 tbsp | extra-virgin olive oil, plus 1 tsp |
| ½ tsp | fine sea salt |
| ¼ tsp | freshly ground pepper |
Instructions
- In a medium mixing bowl, combine all ingredients. Mix well with a fork. Cover and refrigerate for 10 minutes, or up to 8 hours.
- Remove bowl from refrigerator. Wash hands well, and keep them damp. Scoop out rounded tablespoons of mixture and roll into balls between palms. Set aside in a single layer on two plates. Wash hands thoroughly.
- Heat remaining oil in a large nonstick skillet over medium heat. Add half the meatballs in a single layer without crowding. Cook for 8 to 10 minutes, stirring meatballs gently to brown. Set aside on a clean plate and cover with foil while you cook second batch.
- Return first batch to pan, cover and reheat for two minutes. Transfer to serving dish, garnish with parsley and serve with couscous and yogurt.
Excerpted from Chocolate and Zucchini by Clotilde Dusoulier Copyright © 2007 by Clotilde Dusoulier. Excerpted by permission of Broadway, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
Chocolate & Zucchini
By Clotilde Dusoulier
Clotilde Dusoulier is a twenty-seven-year-old Parisian who adores sharing her love of all things food-related. Her culinary exploits inspired her popular and critically acclaimed blog, ChocolateandZucchini.com. In her first book, Dusoulier shares her cooking philosophy in the form of more than 75 recipes that call for healthy ingredients (such as zucchini) and more indulgent tastes (such as chocolate).
*This recipe has been adapted from its original.
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