屈服：Yields 30 to 35 meatballs.
Servings:八到十。
取下面包皮并保存以测试油炸油温度。将面包片放入一个小碗中，加入足够的水以将面包浸泡（约1/4杯）。用手将水从面包中挤出，然后将其撕成小块成一个中等大小的碗。加入羔羊，洋葱，鸡蛋，薄荷，奶酪，大蒜，牛至，肉桂，1茶匙。盐和1/4茶匙。胡椒粉到面包上并彻底混合。覆盖并冷藏至少2小时或过夜。
用手掌将肉混合物卷成1英寸的球（每球约1-1/2茶匙）。将面粉铺在烤盘上，然后将球轻轻滚动到面粉中，直到覆盖得很好。转移到盘子上，摇晃多余的面粉。
Pour the oil into a 12-inch skillet to a depth of 1/2 inch. Heat the oil over medium-high heat until it begins to ripple and bubbles immediately when a piece of bread crust is dipped into it. Add the meatballs in a single layer and cook, turning occasionally, until crisp and brown on all sides, 4 to 6 minutes total. Transfer the meatballs to a plate lined with paper towels and let cool slightly.
Arrange the meatballs on a platter, sprinkle with the remaining mint, and serve warm.
提前提示
You can make the meatball mixture up to a day ahead. You can shape the meatballs up to an hour ahead; fry them close to serving. Keep warm in a 200°F oven until ready to serve.
Great meatballs, and with pita bread, pickled onions, lettuce & tomato, and tzatziki sauce (1/2cup pl.yogurt, 2 tsp lemon juice, 1/2 tsp salt and 1/2 tsp dried dill), this was dinner for 2. I baked them, 350 for 12 min, used small Oxo cookie scoop.
我不是羔羊最拥抱的粉丝，而是为地中海晚宴而制作的。它们很美味！可能是我吃羔羊的最好方法之一。我密切关注食谱，它做了大约20个肉丸。好！一定会保存这个。
I did it w 2 lbs of lamb, quadrupled everything, and made about 50 meatballs that were larger than 1", but were the size you really wanna eat! :-)In the interest of saving time (as I was serving 20 people the next day and had chicken and salad and other stuff to set up w only 3 hours to do it), I decided to roll out the meatballs the night before, and it was fine. I put them in a container w wax paper between each layer, and then gave them a final rounding as I put them in the pan.In the interest of saving calories (I don't like fried food) I baked the meatballs in an oven at 350 till the temp was appropriate for lamb. Since I was baking them, I skipped the flour.I had 8 people out of 20 at a party ask me for the recipe and tell me that it was the best thing there!Nice!!As a P.S., I had one pan of meatballs in a glass pan, and one in a metal pan. They stuck BADLY to the metal pan, and came out easily from the glass pan. Next time I will do them in glass pans lined with parchment. Little grease in the pan, I had a nice and lean cut of lamb. Pretty healthy.
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