18 Jan Lamb & Mint Meatballs (Arnisioi keftedes)
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 tbsp olive oil
Salt and freshly ground pepper
1/2 cup of flour
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.