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Armenian   -   Tiny Meatballs With Pine Nuts   adapted from Please to the Table

  • 2 Tablespoons Unsalted Butter
  • 1 Small Onion -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 1/3 Cup Golden Raisins -- optional
  • 1/3 Cup Pine Nuts
  • 10 Ounces Ground Beef
  • 8 Ounces Ground Lamb
  • 1 Large Egg -- lightly beaten
  • 2 Tablespoons Dry Bread Crumbs
  • 3 Tablespoons Ice Water
  • 1/4 Teaspoon Paprika
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Ground Allspice
  • 1/4 Cup Cilantro -- finely chopped
  • 1/4 Cup Mint -- finely chopped
  • Salt And Pepper -- to taste
  • 1 Tablespoon Olive Oil
  • 3 Tablespoons All-Purpose Flour
  • Lemon Wedges -- for garnish
Directions Melt 1 tablespoon butter in skillet. Add onion and saute 5 minutes. Add garlic, raisins and pine nuts. Cook until pine nuts turn light brown. Set aside. In large bowl, combine beef and lamb. Add pine nut mixture, egg, bread crumbs, water, spices, herbs, salt and pepper. Mix well. Form meatballs into the size of walnuts. Heat oil and remaining butter. Roll meatballs in flour and saute for 3 minutes in pan. Reduce heat to low, cover and cook for 10 minutes. Drain on paper towels and serve with lemon wedges.
Serves 8
Time to Make 0:00

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