Do you like Middle Eastern food? We do. We love it so much that we have actually traveled to the remotest side streets in Manhattan trying to find the best gyro, shawarma, and kebabs. Well, we don’t have a reliably wonderful Greek/Middle Eastern place nearby, so I have had to resign myself to figuring it out on my own!
These hit the spot–they are super easy to whip up. They have so much flavor you won’t even think about any flavorless flatbread.
These are great as a meal, but also to keep in the fridge for snacking, lunch boxes, and as a salad topper. These also make a fantastic appetizer or for any pot-luck.
2 lbs ground lamb (or any ground meat on-hand)
1/2 c finely diced red onion
1/4 c finely chopped fresh mint leaves (1 tbsp dry spearmint)
1/4 c finely chopped fresh parsley (1 tbsp dry)
2 eggs
1.5 to 2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tablespoon cumin
1 tablespoon dried oregano
Preheat oven to 375 degrees. Prepare a baking sheet with non-stick foil. Combine all ingredients in a large mixing bowl. Roll into golf-ball sized meatballs and place on sheet evenly. Bake 20 to 25 minutes or until set and no longer pink in the middle. You can place them under the broiler for the last 2-3 minutes to give them a golden brown finish. These would be amazing on the grill, you might have to form them somewhat oblong…or just skewer a bunch of them.
Makes about 20 meatballs.
Serve with a Greek salad, and my favorite yogurt dipping sauce (below) or just simply a lemon-twist.
1/2 cup plain Greek yogurt
2 Tbsp tahini
1 Tbsp lemon juice
1/4 tsp salt
1 tsp garlic powder
1 tsp cumin
Enjoy!!
Leigh
how I wish I could get a more appetizing picture of these delicacies, I am just not a photographer…if anyone makes these perhaps you can snap a prettier picture??
These look great! They’re going on next week’s menu plan for sure. (And your flank steak has earned its place in regular rotation, by the way. Yum and thanks!)
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Awesome–let me know if y’all like them. I am certain that if you use fresh mint and lamb, you will love them. The flank steak, yum, so easy. I wish I could say it was mine!! 🙂
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Leigh, where do you find ground lamb?
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Occasionally they have it in the Commissary. It’s like they get about 6 individual lbs of it at a time, so you can get it if you are there on the right day. Next to the beef. You can get it at BJs, and probably Adams. I would say these can be done with any kind of ground meat, but lamb is a very distinct and yummy flavor that isn’t replicated in any other meat…
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I haven’t made these with lamb, but have had huge success making them with ground beef and ground turkey. My husband starts asking when I’m going to make more before the prevoius batch is gone!
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