KEFTEDES (GREEK MEATBALLS)
30 small meatballs
Broiling instead of frying these meatballs makes them easy to whip up with virtually no mess. The meat mixture can also be shaped into patties for lamb burgers.
Preheat the broiler. Lightly oil a large baking sheet. Combine in a large bowl:
- 1 pound ground lamb
- ½ medium red onion, grated or minced
- ¼ cup dry bread crumbs
- 2 tablespoons minced parsley
- 2 tablespoons minced mint
- 2 tablespoons red wine vinegar
- 1 large egg, beaten
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Mix with your hands just until combined. Do not overmix. Scoop out level tablespoons of the mixture and roll into balls. Place on the prepared baking sheet and broil until the internal temperature reaches 160°F and the meatballs are browned, 8 to 10 minutes. Serve with: