Spiced Lamb Kefta Meatballs

Succulent lamb meatballs mixed with pine nuts, currants, and aromatic spices, shaped into traditional keftas and fried until golden brown.

Lamb Appetiser Meatballs Middle Eastern Mezze Persian

Estimated Nutrition

	Per Serving	Total
Calories	146.1 kcals	2045.2 kcals
Carbohydrates	3.9 grams	54.8 grams
Fat	10.9 grams	152.1 grams
Protein	8.5 grams	118.5 grams

Cook Time

20 mins

Produces

14 meatballs

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

2
piece

Eggs

free-range, beaten

Fruits

1
handful

Currants

large handful

Meat

500
g

Lamb Mince

not too lean

NutsSeeds

1
tsp

Turmeric

heaped

0.5
tsp

Cinnamon

ground

2.5
tsp

Cumin

ground

1.5
tsp

Sea Salt

crushed

50
g

Pine Nuts

lightly toasted

40
g

Flat leaf Parsley

leaves and stalks finely chopped

OilsFats

1
drizzle

Vegetable Oil

for frying

Vegetables

1
piece

Onion

minced or very finely chopped

Steps

Preheat the oven to 140°C and line a dish with baking paper.
Mix all ingredients except oil in a bowl with your hands until the meat breaks down.
Shape the mixture into 5cm elongated sausage-like pieces or meatballs.
Heat oil in a pan and fry the kefta in batches until browned on all sides.
Keep cooked kefta warm in the oven and serve hot.