feed me classics
The tastiest Greek lamb meatballs
Georgina Hayden’s Greek home cooking is characterised by simple everyday meals that require little effort but are absolutely delicious. From chicken schnitzel with halloumi to these delicious lamb meatballs.
door Selisa Moorlag
Georgina: ‘I love this recipe; secretly, it’s great fun rolling those little balls, and eating them is wonderfully comforting. It’s a genuinely uncomplicated, hearty dish and perfect with steaming pilafi and a spoonful of the sharpest Greek yoghurt you can find.’
How to make Greek lamb meatballs
- Pick the leaves from the mint sprigs. Peel and finely chop 1 red onion and 2 garlic cloves. Add them to a food processor together with the flat-leaf parsley, including the stalks, and half of the mint leaves.
- Finely chop using the pulse setting, season with plenty of salt and pepper, then add the breadcrumbs, paprika and dried mint.
- Finely grate the lemon zest over the mixture, pulse a few more times, then add the minced lamb. Pulse a few more times, until a cohesive meat mixture forms.
- Transfer to a bowl, knead briefly with your hands and shape into meatballs of approximately 2.5 cm. Rub your hands with a little oil or water first to make this easier.
- Peel and finely chop the remaining onions and garlic. Heat a splash of olive oil in a large frying pan over medium heat and brown the meatballs all over in about 5 minutes.
- Add the chopped onion and garlic, lower the heat slightly and fry for 10 minutes. Sprinkle with the flour and stir well for 1 minute.
- Then stir in the tomato purée, fry for a few minutes, then add the chickpeas, including their liquid, and the stock.
- Season with plenty of salt and pepper, bring to the boil, lower the heat slightly and simmer gently for 15 to 20 minutes. Cook a little longer if the sauce is still too thin.
- Finely slice or tear the remaining mint leaves and scatter them over the dish.
- Serve as is, with fresh bread, or with pilafi and sharp Greek yoghurt.
Title: Greek!
Author: Georgia Hayden
Price: €27.50
Publisher: Good Cook
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