Grecian Lamb Balls
"Another original from Melissa Diane Smith's book, "Going Against the Grain". I make this just as she wrote it. They're delicious and freeze well."
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
3-4
ingredients
- 1 lb ground lamb
- 2 -5 cloves garlic, finely chopped
- 2 -3 tablespoons fresh parsley, finely chopped
- 2 -4 teaspoons oregano or 2 -4 teaspoons mint leaves
- 2 -4 teaspoons cinnamon
- unrefined sea salt (optional)
- fresh lemon juice (optional)
directions
- Preheat oven to 350 degrees F.
- In a bowl, knead together the lamb, garlic, parsley, oregano or mint, and cinnamon until they are well mixed.
- Form into 1-inch meatballs and place in a baking dish.
- Bake for 20 to 30 minutes until done to your liking.
- Sprinkle with sea salt and lemon juice just before serving.
- Variation: For Dill Lamb Balls; Substitute 2 tsp dried dill for the oregano or mint and omit the cinnamon.
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Reviews
-
Very authentic-tasting and easy to make. I did not have parsley, so I used cilantro and only about a half-teaspoon cinnamon. The lemon juice really enhances the flavor of lamb! Serve with french fries for an authentic "grecian" meal. -
great recipe! -
I made these as hamburger patties and fried them instead of baking them. Used oregano, parsley & cinnamon, nice combination of flavors. Next time I will try using mint. Lovely burger much enjoyed - thanks GinnyP
-
I made these lamb balls exactly by the recipe. I did the oregano route (not mint). I was a bit concerned about using cinnamon, but the lamb balls came out very good. I made a sauce using plain yogurt just to compliment the lamb balls, but there's no need for it.
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Wonderful dish. We added the spices right in the middle. Worked up two pounds and made paddys and put them on the grill. Great dish.
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RECIPE SUBMITTED BY
GinnyP
Seattle, Washington
