Keftedes (Broiled Lamb Meatballs)
Ingredients
-
1
lb
ground lamb
-
1
teaspoon
kosher salt
-
to taste
freshly ground pepper
-
1
teaspoon
oregano
-
1
small
red onion, finely minced
-
2
heaping tablespoons
mint, chopped
-
2
tablespoons
chopped fresh parsley
-
1
tablespoon
olive oil
-
2
slices
white bread, crusts removed
-
2
tablespoons
red wine
-
1
large
egg, lightly beaten
-
to taste
red wine vinegar for sprinkling (optional)
Instructions
- Combine ground lamb in a bowl and season with salt and pepper.
- Sprinkle minced onion, herbs, and olive oil over the meat.
- Toast the bread until dried, then crumble and moisten with red wine before adding to the meat mixture.
- Add the beaten egg and mix gently without overmixing.
- Test the mixture by shaping a meatball; adjust consistency with more bread if necessary.
- Chill the meatball mixture for at least an hour.
- Preheat the broiler and lightly coat a sheet pan with olive oil.
- Shape meatballs and place them on the prepared sheet pan, seasoning with salt, pepper, and oregano.
- Broil for about 4 minutes or until cooked through, adjusting time for larger meatballs.
- Sprinkle with red wine vinegar before serving.
Nutrition Facts (estimated)
Servings
12-14 large meatballs
Calories
250
Total fat
15g
Total carbohydrates
10g
Total protein
20g
Sodium
300mg
Cholesterol
70mg
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