Middle Eastern Lamb Meatballs

These can be made as meatballs and baked or fried or made bigger as hamburger patties.  I have made this both ways with much success and we ate half and froze half which my husband can use when I am out of town for work. Credit goes to my sister’s mother-in-law who is a great Lebanese cook!

Ingredients:
2 lbs. ground lamb / veal or beef mixture
2 small onions, grated
1 1/2 tsp allspice
2 tsp ground cumin
1 tsp cinnamon
1 1/2 tsp salt
1/4 cup chopped fresh parsley
1/2 tsp crushed red pepper (1 tsp if you like it spicy like me)
2 tbsp coconut flour (for grain free)
2 eggs
palm or coconut oil for frying

Mix all ingredients together and put back in fridge for a few hours to firm up again.  Form meatballs and fry in batches in a pan with coconut or palm oil for about 1 minute on each side or until golden brown.  If doing hamburgers you can broil in the oven until browned or cook on the grill.  Serve with quinoa – I like a version with dried cranberries and slivered almonds.