1 lb (450 g) lean ground lamb or beef
1 medium onion, finely chopped
1/4 cup (60 ml) uncooked rice
Salt and freshly ground black pepper to taste
3 cups (750 ml) water
1 cup (250 ml) olive or vegetable oil
2 eggs, beaten
Combine the meat, onion, rice, and salt and pepper and mix thoroughly.
Form into meatballs about 1 inch (2.5 cm) in diameter. Bring the
water to a boil in a saucepan and add the meatballs. Reduce the heat
and simmer uncovered for 30 minutes, adding more water if necessary.
Remove the meatballs to a plate and discard the water. Heat the oil
to a temperature of 350F (180C), or until the surface shimmers. Dip
the meatballs into the beaten egg and deep fry for about 5 minutes,
turning as necessary, until browned on all sides. Drain on paper
towels and keep warm until served. These may be served on wooden
skewers. Makes about 16 meatballs.
Japanese Bacon Wrapped Shrimp
12 whole large shrimp, shelled and deveined
4 slices bacon, cut into thirds
2 Tbs (30 ml) soy sauce
Wrap the shrimp in the bacon pieces and fasten with toothpicks. Place
on a baking sheet and drizzle the soy sauce over them. Bake in a
preheated 350F (180C) oven for 15 to 20 minutes, until the bacon is
cooked to the degree of doneness you prefer. Makes 12, to serve 4 to
6 as an appetizer.