Pelota
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Adapted from Judy Zeidler - "The Jewish Gourmet Cook" INGREDIENTS 1/4 pound ground lean lamb 1 egg, beaten 1/8 teaspoon each nutmeg, ground cloves, and cumin Salt and freshly ground black pepper, to taste 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 This dish is usually served with Adafina, Moroccan cholent