Greek Meatballs


INGREDIENTS
two pounds ground lamb shoulder
one lemon, two quarts water, half cup salt
two large eggs
half cup bread crumbs
quarter cup pitted chopped kalamata olives
quarter cup chopped parsley
quarter cup crumbled feta cheese
quarter cup chopped mint
one teaspoon dried oregano
two garlic cloves, minced
1.5 tsp salt
one quarter of the preserved lemon
olive oil
half cup diced onion
dried basil
cracked black pepper
ground red pepper flakes
one box Pomi strained tomatoes
small can crushed san marzanos
bread
parmigiano reggiano

0919151716

Boil the lemon in water and salt for 15 minutes.

0919151734

Chill it in ice water until it is cool.

0919151748

Mince one quarter of the preserved lemon.

0919151754

Add the mint, parsley, bread crumbs, feta, olives, lemon, oregano, garlic, and salt to a vessel.

0919151759

Add the eggs and mix thoroughly.

0919151800a

This is the ground lamb shoulder. Our butcher pulled a beautiful whole leg of lamb still on the bone out of the case, cut the shoulder meat off the bone, and trimmed it to leave the perfect amount of fat before grinding it for us.

0919151806

Add the meat to the vessel, and mix thoroughly with your hands.

0919151830

Form the balls and arrange them in an oiled baking pan. Bake them in a preheated 450 degree oven.

0919151847

Sautee the diced onion in olive oil on low until soft and translucent.

0919151849

Add dried basil, black pepper, and red pepper. Sautee for a minute or two, and then add the tomatoes. Continue to sautee the sauce while the meatballs bake, salting to taste.

0919151915

UNICORNOS!!!!1111!!!11!!1!

0919151923

Sourdough!

0919151923b

Meatballs are done. I tasted one that I baked earlier, and they could have used a little more salt, so I sprinkled some on top after they came out of the oven. But it would have been better to have incorporated that salt into the balls rather than on top.

0919151934a

Put the balls in the sauce, and continue to cook on low for ten minutes with very gentle occasional stirring.

0919151942

Scoop out a perimeter piece of the sourdough, put in some balls, spoon a bit of extra sauce on top, and grate some reggiano. Magnifico!!!!!

Comments

  1. Cuttlefish says

    These look delicious!

    BTW, I think your blogge clock is set to a different time zone; your posts are sticking at the top of the “most recent posts” deallie after other shitte is posted.

Leave a Reply

Your email address will not be published. Required fields are marked *