Greek Spiced Lamb Meatballs

Greek Spiced Lamb Meatballs

Excellent hot or cold – these make a wonderful lunch to have at work, even if you are stuck at your desk.  Should be served with pita bread, Tzatziki and a Greek salad.

 

800 grams lamb mince

2 Spanish onions, diced

2 cloves of garlic, crushed

Juice of 2 lemons

½ teaspoon each of cumin, ground  cardamom, pepper dried mint and dried Greek oregano

½ teaspoon of salt

1 tablespoon tomato paste

3 slices of bread soaked in milk

1 teaspoon finely chopped rosemary

Grated nutmeg

Flour for rolling meatballs in

 

Pre-heat oven to 200°C

 

Sauté the onion, garlic, and nutmeg in a little olive oil and allow to cool. 

In a large mixing bowl combine mince, herbs, bread and cooked onion mix using your hands.  Work the meat well, kneading it until the protein in the meat is activated and starts making the meat very very sticky.  Form into walnut sized balls and roll in flour.

In a large frying pan, heat olive oil until very hot, quickly shallow fry the meatballs – cooking them only enough to colour them.

Transfer meatballs to a roasting tray or baking sheet and bake for a further 20 minutes. 

Meatballs can be eaten hot immediately with basic tomato sugo over rice or with pita bread and Tzatziki.  Meatballs are also excellent cold on canapé plates and platters, are great for lunch and in sandwiches.