Sprinkle all ingredients
over meat. Mix well to ensure even distribution, but do not overwork meat.
Put in bowl and cover tightly. Refrigerate for a minimum of two hours
Shape into 1 1/2 inch
meatballs and thread them on six skewers. Grill on heated grill for 3
minutes on each side, or just until no longer pink inside. If cooking
indoors, broil for 2 minutes on each side.
Serves: 3 - 4
Contributor: Leah Kaplan
recipes back to lamb recipes
appetizers and small bites
back to meatball recipes - history and how to handle ground meat