Sunday, May 9, 2010

Meatballs V

Looking for a more basic meatball recipe to try next, I made Moroccon Lamb Meatballs from the following cookbook

The meatballs were made from ground lamb and flavored with cumin and paprika. They were browned and then served with the following essential relishes, cucumber yoghurt salad and a salad of dressed mint leaves, all part of the same recipe. I also made a classical Spanish side dish of spinach sauteed with garlic, pine nuts and raisins.

The wine was an imported Spanish white from The Spanish Table, made from moscatel grapes grown in Malaga, from where one can spy the Moroccon shoreline directly across the Mediterranean Sea.

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