Ingredients
- 1 pound of ground lamb
- 1/2 cup panko
- 1 egg
- 1 small lemon, juice and zest
- 1 large garlic clove, minced finely
- 1/4 cup fresh oregano, roughly chopped
- kosher salt
- fresh cracked black pepper
- 2 medium shallots, thinly sliced
- 2 medium garlic cloves, thinly sliced
- 3 tablespoons olive oil
- 1/4 cup white wine
Preparation
Step 1
In a mixing bowl combine the lamb, panko, egg, lemon juice and zest, oregano, and a sprinkle of salt and pepper. Using your hands mix well. Shape the mixture into small meatballs, I was able to get 24 of them. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the shallots and garlic, lightly sauté over medium-low heat, until golden brown. This will take about 4 minutes. Remove the mixture from the pan. Add the remaining 1 tablespoon of olive oil to the same frying pan and add the meatballs. Continue to cook over medium-low heat until the meatballs are golden brown; about 2 - 3 minutes pre side. It depends on the heat of your stove. Do not overcook the meatballs. It is okay that they are still somewhat raw on the inside. Once the meatballs are golden brown add the wine to the pan, gently stir, cover and lower the heat to a low simmer. Continue to cook for a couple minutes. Stir in the shallot mixture, stir and cook for another minute. Remove from the heat. Serve. Eat.