I love traditional ethnic dishes! They provide so much inspiration for me!
Such distinct flavours, such beautifully complimentary ingredients, such diverse culinary experiences! I love it when you can take a bite of something and it transports you to that place, when you can travel the world from your dinner plate.
With the beautiful summer we’ve been having, Mediterranean flavours have truly been capturing my imagination (if you couldn’t tell from some of my recent posts!). And what compliments Mediterranean flavours more than lamb! Having recently discovered a reasonably affordable source of New Zealand ground lamb, a new recipe was clearly required!
Every culture has it’s own version of meatballs. Greek meatballs are known as keftedes (pronounced kef- teh -des) and are traditionally dredged in flour and deep fried to give them a delicious crispy exterior while sealing in all the wonderful Greek flavours and juices, though you can bake them instead. Keftedes are usually a little larger than your standard meatball and are served as either an appetizer or part of the main meal. With the prefect symphony of mint, oregano, and parsley, I knew I just had to give these a go!
- 1 pound ground lamb
- 1/2 onion
- 1 clove garlic
- 15-20 fresh spearmint leaves
- 1 tablespoon dried parsley
- 1 tablespoon olive oil
- 1/2 teaspoon oregano
- 1/2 teaspoon salt, to taste
- tapioca starch to dredge (optional)
- coconut oil for frying (optional)
- Combine onion, garlic, mint, parsley, olive oil, oregano, and salt in food processor. Process until finely chopped. Be careful not to over-process as this will release too much juice from the onion and make the mixture quite wet and difficult to handle.
- Combine onion mixture in bowl with ground lamb and mix until thoroughly blended.
- Roll into large (2″) meatballs and:
- arrange on baking sheet and bake for 20 minutes at 400F (my preferred method); OR
- for a more traditional preparation, dredge in tapioca starch and fry in coconut oil over medium heat until nicely browned on the outside and no longer pink in the center (about 10 minutes) (Scott’s preference).
- Serve as an appy with tzatziki sauce for dipping or as a meal with a Greek salad.