Pelota

Moroccan meatballs, served with Adafina

(Adapted from Judy Zeidler, The Jewish Gourmet Cook)

Ingredients Directions

¼ lb ground lean lamb
1 egg, beaten
1/8 tsp each nutmeg, ground cloves, and cumin
salt
freshly ground black pepper
1 cup bread crumbs or matzo meal

In a bowl, combine the meat, egg, nutmeg, cloves, cumin, and salt and pepper to taste. Form into meatballs and roll in bread crumbs. Brown in hot oil.
Makes about 12 Pelota, usually served with Adafina, Moroccan cholent.

Ingredients	Directions
¼ lb ground lean lamb 1 egg, beaten 1/8 tsp each nutmeg, ground cloves, and cumin salt freshly ground black pepper 1 cup bread crumbs or matzo meal	In a bowl, combine the meat, egg, nutmeg, cloves, cumin, and salt and pepper to taste. Form into meatballs and roll in bread crumbs. Brown in hot oil. Makes about 12 Pelota, usually served with Adafina, Moroccan cholent.

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Last modified: Sat Nov 8 17:11:39 EST 1997