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Greek Lamb Meatballs


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  • 1.5 ounces or 1.5 slices good artisan-style bread or dense white sandwich bread
  • 1/2 lb ground lamb
  • 1/4 cup finely chopped yellow onion'1 large egg, lightly beaten
  • 1 1/2 Tbs finely chopped fresh mint more for garnish
  • 1 Tbs finely grated greek kefalotyri cheese or good quality pecorino or parmegiano reggiano
  • 2 cloves garlic minced
  • 1 tsp finely chopped fresh oregano
  • 1/2 tsp ground cinnamon
  • kosher salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2-3 cups olive oil for frying


Servings 8


Step 1

Remove the bread crust and save for testing the frying oil temperature. Put the bread slices in a small bowl and add enough water to soak the bread through (about 1/4 cup). With your hands,, squeeze the water out of the bread and tear it into small pieces into a medium bowl. add the lamb, onion, egg, mint, cheese, garlic, oregano, cinnamon, 1 tsp salt and 1/4 tsp pepper and mix thoroughly. Cover and refrigerate for at least 2 hours or overnight.

With you palms of your hands, roll the meat mixture into 1 inch balls in the flour until well covered. Transfer to a plate, shaking off excess flour.
Pour the oil into a 12 inch skillet to a depth of 1/2 inch Heat the oil over the medium high heat until it begins to ripple and bubbles immediately when a piece of bread crust is dipped into it. Add the meatballs in a single layer and cook, turning occasionally until crisp and brown on all sides 4-6 minutes total. Transfer the meatballs to a plate lined with paper towels and let cool slightly. Arrange the meatballs on a platter sprinkle with the remaining mint, and serve warm

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