Ingredients
Method
- Roughly chop the pine nuts. Slice the onions in half, then into thin half moons.
- In a deep frying pan, heat the oil over low heat. Add the onions. Cook about 20 minutes, stirring occasionally.
- In a mixing bowl, mix the lamb, the pine nuts, and the spices (not the salt). Shape into walnut-sized balls.
- When the onions are done, add the meatballs to the pan and gently turn them for 5 minutes. After 5 minutes, they should be lightly colored all over.
- In a measuring cup that measures at least 2 cups, add the tomato paste and the lemon juice. Mix well. Add enough water to make 2 cups. Pour over the meatballs. Salt to taste.
- Cover and simmer for 20 minutes, turning the meatballs once after 10 minutes.
- Sprinkle with fresh parsley.
Nutrition
Notes
The original recipe did not call for chopped pine nuts, but I preferred to have mine chopped instead of whole. You'll need a deep frying pan with a lid. High in niacin, selenium, vitamin B12, and zinc.