Lebanese Lamb Meatballs
garlic clove, minced
small onion, finely chopped
Berthelet 5 Forks sumac powder
Berthelet 5 Forks ras-el-hanout spice rub
fresh parsley, chopped
Salt and pepper, freshly ground
Combine all ingredients in a bowl. Form meatballs by hand (approximately 1 tbsp. each).
In a skillet, brown meatballs in olive oil, 6 minutes on each side, covering for a few minutes to finish.
Tip : For a hint of coolness, serve with plain yogurt mixed with a dash of lime juice and chopped fresh mint.