GRK: Little Lamb Meatballs
Source of Recipe
"Essentials of Mediterranean Cooking", by Williams Sonoma
Recipe Introduction
This is a wonderful appetizer recipe that I serve with a Greek yogurt sauce. /jmp
1/2 pound ground lean beef
1/2 pound ground lamb*
2 slices firm white bread -- crusts removed
1/2 cup long-grain white rice -- cooked
1/2 cup yellow onion -- finely chopped
1/4 cup ground walnuts
1/4 cup fresh flat-leaf parsley -- finely chopped
-- (Italian parsley)
1 garlic clove -- minced
1/4 teaspoon ground cinnamon
1 large egg -- beaten
1/2 teaspoon sea salt
black pepper -- freshly ground
Preheat the oven to 375 degrees F.
In a large bowl, combine the beef and lamb. Cut the bread into 1-inch (2.5-cm) pieces. In a small bowl, soak the bread in cold water just to cover until soft, about 1 minute, then drain and squeeze out as much of the water as possible. Add the bread to the meat. Add the rice, onion, nuts, parsley, garlic, cinnamon, egg, salt, and 4 or 5 grinds of pepper. Using a fork, mix until all the ingredients are well blended.
Rinse your hands with water but do not dry them. Shape the meat mixture into balls about 1 inch (2.5 cm) in diameter, and arrange the meatballs in evenly spaced rows on a rimmed baking sheet.
You should have 36 meatballs.
Bake for 10 minutes. Using tongs, turn the meatballs and bake until browned on the exterior and no longer pink in the center, about 20 minutes longer. Arrange on a platter and serve at once.
*Judi's note: My family and friends are not fond of ground lamb so when I make Greek meatballs, I use only ground beef. I love the taste of ground lamb so when I make it for myself, I do use the ground lamb. It certainly makes it taste much better!
Makes 6 servings.
Categories: Greek, Ground beef, Lamb, Meats
Typed for you by Judi Mae Phelps
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