Grilled Lamb Meatballs

I am back from vacation!

We went to Ocean City, NJ which unbeknownst to me is a dry town. A DRY TOWN. You can’t even BYOB in restaurants. How does this exist in 2015? My partying days are over, but wine with dinner days are not. It was rough.

The following weekend we went to Virginia Beach, which had plenty of wine. We went to 2 great restaurants, Terrapin and Croc’s. Croc’s had a Lebanese section on the menu. I forgot how much I love Lebanese food because it is not easy to find. It reminded me of this old recipe of mine.

  •  1 pound ground lamb
  • 2 heaping tablespoons dry bulgur, soaked in 1 cup water until soft (about 30 minutes), then drained
  •  2 garlic cloves, minced
  • 1 small onion, grated and drained
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped cilantro
  • 2 tablespoons olive oil

Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties. Put the meat on skewers and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side.

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