I think they are a Hungary recipe.
Hungarian paprika meatballs with lamb
Makes 12 - 14 meatballs
1 pound Ground Lamb
1/4 cup Dried Currants
1/4 cup Pine Nuts - Chopped
1 teaspoon Salt
1/2 teaspoon Onion Powder
1/4 teaspoon Sweet Paprika
2/3 cup Panko Bread Crumbs
1. Preheat your oven to 400 degrees.
Add all the ingredients in a bowl and mix with your hands until everything is dispersed evenly.
Roll some of the mixture in your hand to form meatballs (a little smaller than a golf ball).
Place on a nonstick cookie sheet and bake for 20 minutes. .....................
Yogurt Dipping Sauce:
1 Cup 2% Greek Yogurt
1 Tablespoon Dill – Chopped
1 Tablespoon Mint – Chopped
1 Teaspoon Lemon Juice
Combine all the ingredients in a bowl and refrigerate.
If your dipping sauce is too thick add another teaspoon of lemon juice.
% DAILY VALUE*
Calories from Fat90
% DAILY VALUE*
1 h 40 m
"Turkish Style Rissoles.
Rissoles are a family favorite that is simple to make and suits most occasions.
Best of all, kids can get in on the fun and help parents cook.
Serve rissoles with rice, garlic yogurt and tomato salsa."
1 pound ground lamb
1 pound ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon ground cumin
2 teaspoons ground sweet paprika
3 tablespoons tomato paste
2 onions, peeled and cut into chunks
4 cloves garlic, peeled
1 tablespoon olive oil
1/4 bunch fresh parsley, chopped
3 tablespoons all-purpose flour
2 small eggs
Place the lamb, beef, salt, pepper, cumin, paprika, and tomato paste in a large bowl. Do not mix together; simply set aside.
Place onions and garlic into a blender. Blend, and slowly drizzle in olive oil until the mixture has a paste-like texture. Add the chopped parsley to the onion paste and blend for 5 seconds.
Pour the onion paste into the bowl with the meat mixture. Knead the mixture lightly with clean hands. Sprinkle the flour over the meat mixture. Crack the eggs into a small bowl; add them to the meat mixture and knead lightly to combine. Let the mixture rest for 5 minutes to allow flavor to develop, then knead lightly once more to be sure that all ingredients are well combined.
Take a small handful of the meat and place it in the palm of your hand. Close fingers around meat to shape gently into small balls, then press the meatball lightly between palms to form a patty. Place on a large plate. Repeat this process until all of the mixture has been formed into patties, using plastic wrap to separate layers of patties. Cover the plate with plastic wrap, and refrigerate for at least one hour.
Preheat the oven's broiler and set the oven rack at about 3 inches from the heat source. Line a pan with aluminum foil and arrange rissoles 1/2 inch apart in the pan. Broil rissoles 3 inches from the heat source until deep golden brown on both sides, turning only once.