The Greek
When we think of sun-drenched Greece, we think of olives, feta cheese, preserved lemons, and oregano. These salty, tangy, and fragrant ingredients instantly transport us to the Mediterranean islands. These meatballs capture the essence of Greek flavors and roll it all up into a meatball. You can buy preserved lemons, but our quickie recipe below is a no-brainer. Serve with a big ladleful of Classic Tomato Sauce (page 56).
Recipe information
Yield
Makes about 2 dozen 1 1/2-inch meatballs
Ingredients
Quick Preserved Lemon
Preparation
Step 1
Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Step 2
Combine the ground lamb, eggs, bread crumbs, olives, parsley, feta, mint, oregano, garlic, salt, and preserved lemon in a large mixing bowl and mix by hand until thoroughly incorporated.
Step 3
Roll the mixture into round, golf ball–size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Step 4
Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
Step 5
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
Quick Preserved Lemon
Step 6
Bring 2 quarts water to a rolling boil in a saucepan over high heat. Add the lemon and salt and bring back to a boil for 15 minutes. Remove the lemon from the water and allow to cool.
