Friday is meatballs !!! Well I know it doesn’t rhyme… but somehow it does not rhyme with any day of the week ! The meatballs, we love it with Mr, you have already seen the keftas, and today here is balls to the base of lamb simple with the cébette, and some spices.

These dumplings are cooked in the frying pan and may be accompanied by tomato sauce if you want and can be served with potatoes , coco beans or a salad, oriental eggplant, chick peas and tomato for example.

Lamb meatballs to the cébette

Ingredients (for 4)

  • 500 g of minced lamb in the shoulder
  • 3 onions cébette
  • 3 tablespoons of chopped parsley
  • 1 c. c. of cumin seeds
  • 1 c. c. of a mixture of five spices
  • 1 pinch of cinnamon
  • 1 drizzle of olive oil
  • Salt


Finely chop 2 spring onions with their stems.

Mix the minced meat with the onion, the parsley, the spices and the salt. Stir everything well and then shape into meatballs the size of a plum by rolling in the palm of the hand. Crush slightly the meatballs and set aside.

Heat a drizzle of olive oil in a frying pan and add the meatballs and sauté 5 minutes per side over medium heat.

During this time, chop the onion, remaining for the service.

Serve hot with onion on top.

Written by Doc

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