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Submitted by Sara Kaplan I’m a big lamb fan but it gets very pricey when serving many guests. This dish is more budget-friendly and so delicious. Serve over a spicy sundried tomato aioli for an acidic and spicy kick!
1 lb ground lamb
2 tsp Pereg shawarma spice
2 Tbsp fresh parsley (or 2 tsp dried), chopped
1/2 tsp Himalayan salt
1/2 tsp paprika
3 cloves fresh garlic, grated
1/4 cup grated onion
1/4 tsp hilba (fenugreek relish, optional)
1/4 tsp black pepper
1 egg white
2 Tbsp Tnuva spicy sundried tomato spread
1/2 cup light Hellman’s mayonnaise
2 Tbsp water
Mix all meat ingredients together until just combined. Using a tablespoon, form meat into small balls. You can combine 2 tablespoons to make bigger balls. Bake on 375F for 20-25 min, depending on the size of your meatballs.
Mix all ingredients together and serve alongside the meatballs.
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