SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Brett's Lamb Meatballs

September 2008
Brett's Lamb Meatballs

by 2 people

add your rating

Add a comment

My Yum-o! organization recently held its first fundraiser. With the help of an Iron Chef, five teen cooks catered to some big-deal attendees—and this meaty appetizer kept them coming back for more.

Makes: 10 servings

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1 pound ground lamb
  • 1 slice bread, crumbled
  • 1 large egg
  • Grated peel of 1 lemon, plus wedges for serving
  • 1 teaspoon finely chopped fresh mint, plus whole leaves for garnish
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • Pinch nutmeg
  • Salt and pepper
  • Flour, for dusting
  • Greek-style yogurt, for serving
  1. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and garlic and cook until softened, about 7 minutes. Let cool.
  2. In a large bowl, combine the lamb, bread, egg, lemon peel, chopped mint, coriander, cumin, cinnamon, nutmeg and cooked onion mixture; season with salt and pepper. Shape into 20 meatballs and dust with flour.
  3. In a large skillet, heat the remaining 1/4 cup olive oil over medium heat. Working in batches, fry the meatballs until golden-brown, 8 to 10 minutes. Drain on paper towels.
  4. Serve the meatballs with the mint leaves, lemon wedges and yogurt.
Tip Side note:
  • Serve with olives and sliced feta cheese.