Greek Lamb Meatballs
- 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
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