(about 40 meatballs)
- 1 kg ground lamb (35 oz.).
- 1 large red onion, grated
- 2 cloves of garlic, minced
- 1 tsp dried oregano
- 2 tbsp fresh mint, chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 a cup breadcrumbs
- 1 egg
- 1 tbsp olive oil
- 1 tbsp finely grated Greek kefalotyri cheese or good-quality pecorino or Parmigiano-Reggiano (optional)
- salt and freshly ground pepper
- flour for dredging
- oil for frying
To prepare this traditional Greek lamb meatballs recipe (arnisioi keftedes), add all the ingredients into a large bowl and mix, squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for at least 15 minutes.
Roll the mixture into balls, the size of a walnut. Dredge lightly each meatball in flour, until well covered. Transfer to a plate, shaking off any excess flour.
The traditional way of cooking Greek lamb meatballs is frying them in plenty of oil. Use a large, deep skillet and pour in the oil to a depth of 1/2 an inch (1,5 cm). Heat the oil over medium-high heat until it begins to ripple. Add the lamb meatballs in batches in a single layer and fry for about 7 minutes, turning occasionally, until browned and crisp on all sides. Using a slotted spoon, remove the meatballs to a plate lined with paper.
If you prefer a lighter version, you can bake/ grill them. Preheat the oven at 200C, place the lamb meatballs on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time.
Ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice and a Greek salad. Enjoy!