Aromatic Lamb Meatballs

• 1 lb ground lamb
• 1/4 cup finely chopped scallion
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 3 tablespoons semolina
• 1 egg
• vegetable oil, for frying

1. Put the lamb into a bowl and add the scallions.
2. Sprinkle over the spices, salt, and semolina.
3. Beat the egg and add to the bowl.
4. Work everything together thoroughly with your hands; cover with plastic wrap and leave in the refrigerator for half an hour.
5. Line a baking sheet with plastic wrap.
6. Scoop out a scant teaspoon of the mixture.
7. Roll in your hands to form the meatball and place on the lined baking sheet.
8. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
9. When you are ready to cook them, heat about 1/2-inch of oil in a frying pan.
10. Line another baking sheet with kitchen towel.
11. When the oil is hot, fry the meatballs in batches without overcrowding the pan.
12. Cook them for about a minute a side, or until golden brown all over.

ground lamb, scallion, ground cinnamon, ground cumin, ground allspice, salt, semolina, egg, vegetable oil

Taken from www.food.com/recipe/aromatic-lamb-meatballs-196638 (may not work)