Recipe: Dio Deka's Lamb Meatballs

By CheeseDiva

Ingredients

• For the meatballs:
• 2 pounds ground lamb
• 1/4 cup milk
• 2 eggs
• 1/4 of a yellow onion, minced
• 1 cup panko bread crumbs
• 2 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh mint
• 3 tablespoons chopped fresh Italian parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground black pepper
• 3/4 cup grated kefalograviera (a firm Greek cheese) or Parmigiano-Reggiano
• Salt to taste
• For the garnish:
• 1 cup Greek yogurt
• Fresh lemon juice to taste
• Honey to taste

Details

Servings 1
Adapted from viamagazine.com

Preparation

Step 1

Makes about 24 meatballs 1½ inches in diameter.

1. Preheat oven to 350°F.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix together the ground lamb, milk, eggs, onions, bread crumbs, herbs, garlic powder, onion powder, nutmeg, black pepper, and cheese at medium speed until the ingredients are well incorporated. If you don’t have a stand mixer, use your fingers, first moistening them with water to keep the meat from sticking to them. Work your fingers well into the mixture to combine the ingredients thoroughly.

3. In a small sauté pan on medium heat, cook a teaspoon of the mixture in several drops of olive oil. Taste the cooked mixture for salt, and add more if needed.

4. Roll the rest of the meat mixture into balls, each about 1½ inches in diameter. Place the meatballs on a sheet pan lined with aluminum foil. Roast at 350°F for about 12 minutes until the meatballs reach an internal temperature of 155°F and are browned on the outside. Serve with traditional Greek yogurt mixed with honey and lemon juice.