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Meatball Madness: Lamb Meatballs

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I decided to do this version of lamb meatballs at the last minute. The morning of the meatball gathering, I saw Nigella cook it and it intrigued me.

The recipe is more notable for what it doesn't have than what it does. Lamb in general and ground lamb in particular is almost always matched with garlic, mint, rosemary or some combination there of. That's certainly what was going to be in the kefta I initially planned on making.

Instead, Nigella uses semolina flour and scallions. There were some familiar flavors, with the additions of cumin, and interestingly cinnamon and allspice for a touch of North African flavor.

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The only thing I can say about the semolina is that I didn't really notice it in eating the meatballs. That's good because while making them, I was concerned that the gritty texture of the flour might carry over into the finished product.

These were only pan fried meatballs, which I think helped out a lot. It made the exterior wonderfully crisp in a way none of the oven-cooked ones quite managed.

In the end, these were very successful. Given the intense flavor of this batch of lamb, the more subtle flavors of the spices here were an aside to the main attraction.

That said, the strong flavor makes my think it could probably have stood up well to the garlic and herbs of a traditional style as well.



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