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Lamb & Mint Meatballs (Arnisioi keftedes)

Ingredients

1 kg ground lamb (35 oz.).

10g of Vital minced garlic

1 tsp Vital oregano

5g of Vital mint powder

1 large red onion, grated

1/2 a cup breadcrumbs

1 egg

1 tbsp olive oil

Salt and freshly ground pepper

1/2 cup of flour

Wood skewers

Add all the ingredients into a large bowl and mix well for about 5-10 minutes, squeezing with your hands.

Cover the bowl with some plastic wrap and let it rest in the fridge for 1 hour. Roll the mixture into meatballs the size of golf balls. Dredge the rolled meatballs lightly in flour making sure to shake off any excess. Thread 3 meatballs per skewer. You can also thread red onion chunks in between each meatball.

Grill the keftedes in the BBQ; Preheat the BBQ at 375F (200C), place the keftedes skewers on the BBQ. Grill for about 20 minutes, turning the meatballs upside down midway through cooking time.  Optional: Grill in the BBQ with no skewer on the volcano cooking tile.
Serve as a skewer with tzatziki dip or as a sandwich in a pita.

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