Pelota

Moroccan meatballs, served with Adafina

(Adapted from Judy Zeidler, The Jewish Gourmet Cook)

Ingredients Directions
  • ¼ lb ground lean lamb
  • 1 egg, beaten
  • 1/8 tsp each nutmeg, ground cloves, and cumin
  • salt
  • freshly ground black pepper
  • 1 cup bread crumbs or matzo meal

In a bowl, combine the meat, egg, nutmeg, cloves, cumin, and salt and pepper to taste. Form into meatballs and roll in bread crumbs. Brown in hot oil.

Makes about 12 Pelota, usually served with Adafina, Moroccan cholent.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 17:11:39 EST 1997