38
Main Dishes
Lamb Meatballs
These Greek-inspired meatballs are terrific on their own, but when paired with homemade pita
(page 56) and tzatziki (page 30) they are a complete meal, set to impress.
Yield: 15 meatballs
INGREDIENTS
1 garlic clove, peeled
¼ cup fresh Italian parsley leaves
¼ cup fresh mint leaves
1½ pounds lamb shoulder, cut into
1-inch pieces
1 teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
1 ounce feta, broken into pieces
INSTRUCTIONS
1. Preheat oven to 400°F with the rack in the middle position.
2. Insert the chopping blade into the work bowl of the food processor. With the unit running on High,
drop the garlic into processor to finely chop. Add the parsley and mint and process to finely chop.
Add the lamb, salt, cumin, and pepper. Using long pulses, process until roughly chopped, about 12
long pulses. Then add the feta, pulse a few times, until evenly dispersed.
3. Form into 15 rounds. Transfer to a parchment- or foil-lined baking sheet. Put into the preheated oven
and bake for 18 minutes.
4. Serve with tzatziki and freshly baked pita, or simply with a green salad and rice.
Nutritional information per serving:
Calories 67 (39% from fat) • carb. 0g • pro. 10g • fat 3g • sat. fat 1g• chol. 31mg • sod. 203mg • calc. 17mg • fiber 0g
To Next Page
Loading...
Need help?
General
