Boulettes d'agneau (Lamb meatballs)

Ingredients

• 1 pound ground shoulder of lamb, not too lean
• ½ teaspoon finely minced garlic
• ½ teaspoon ground cumin
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 egg, lightly beaten
• Flour for dredging
• 2 tablespoons olive oil

12 meatballs for couscous

Preparation

1. Preheat oven to 400 degrees.
2. Combine the lamb, garlic, cumin, salt, pepper and egg in a mixing bowl, and blend well.
3. Shape the meat into 12 meatballs of approximately the same size.
4. As the meatballs are shaped, roll them lightly in flour.
5. Heat the oil in a skillet and when it is quite hot, brown the meatballs on one side. Turn the balls and place the skillet in the oven. Bake about 20 minutes. The balls will cook further when added to the couscous stew.

30 minutes