κεφτεδάκια αρνί

Keftedákia Arní

Lamb Meatballs

Ingredients

  • 2 lbs (900g) lamb shoulder 
  • 1 large red onion, grated
  • 2 cloves of garlic, minced
  • 1 tsp (2g) dried oregano
  • 2 tbsp fresh mint, chopped                         Serve with Tzatziki and French Fries
  • 1/2 tsp (2g) ground cumin
  • 1/2 tsp (2g) ground coriander
  • 1/2 cup (125g) breadcrumbs
  • 1 egg
  • 1 Tbs (15ml) olive oil
  • 1 Tbs (14g) parmigiano reggiano 
  • salt and freshly ground pepper
  • flour for dredging
  • oil for frying

Serves 4-6

 
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Step 1 - Mince the Lamb

  • .Trim the lamb of membranes and some of the fat (leave some of the fat on lamb for flavor)
  • Grind in meat grinder or finely chop.
  • Combine all ingredients into a large bowl.
  • Mix well with your hands.
  • Cover with plastic film.
  • Refridgerate for at least 15 minutes.

Step 2 - Preparing the Sauce

  • Roll the ground lamb into balls.

  • Roll in flour until well coated.

  • Transfer to a plate, shaking off excess flour.

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Step 3 - Cook and Serve

  • Heat a large, deep skillet to medium high
  • Add olive oil to a depth of 1/2 an inch (1,5 cm).
  • Heat oil and add the meatballs in a single layer, do not overcrowd.
  • Fry for 6-8 minutes, turning occasionally.
  • Once browned on all sides, move the meatballs to a paper lined platter.

Serve immediately with Tzatziki, Pita, French Fries or other sides.