| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Ground lamb |
| 1/2 | c | Onion; minced |
| 1/2 | c | Fresh parsley; minced |
| 3 | tb | Flour |
| 3 | tb | Red wine; (or water) |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1/2 | ts | Allspice |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Cayenne pepper |
INSTRUCTIONS
Recipe by: "Roberta K. Merkle" <rmerkle@UGA.CC.UGA.EDU> Combine ingredients, mix well, and shape into 18 meatballs. Place about 4 to 6 inches above glowing coals or broil about 4 inches from heat source about 15 to 20 minutes, turning often, or until lamb is done.
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