Crisp Lamb Meatballs (Keftedakia Arni)

Posted by Cooking Recipes at 3/12/2009

by Susanna Hoffman

1-1/2 oz. (about 1-1/2 slices) good artisan-style bread or dense white sandwich bread (like Pepperidge Farm's Hearty White)

1/2 lb. ground lamb

1/4 cup finely chopped yellow onion

1 large egg, lightly beaten

1-1/2 Tbs. finely chopped fresh mint; more for garnish

1 Tbs. finely grated Greek kefalotyri cheese or good-quality pecorino or Parmigiano-Reggiano

2 cloves garlic, minced

1 tsp. finely chopped fresh oregano

1/2 tsp. ground cinnamon

Kosher or fine sea salt and freshly ground black pepper

1/2 cup all-purpose flour

2 to 3 cups olive oil for frying

Remove the bread crusts and save for testing the frying oil temperature. Put the bread slices in a small bowl and add enough water to soak the bread through (about 1/4 cup). With your hands, squeeze the water out of the bread and tear it into small pieces into a medium bowl. Add the lamb, onion, egg, mint, cheese, garlic, oregano, cinnamon, 1 tsp. salt, and 1/4 tsp. pepper to the bread and mix thoroughly. Cover and refrigerate for at least 2 hours or overnight.

With the palms of your hands, roll the meat mixture into 1-inch balls (about 1-1/2 tsp. per ball). Spread the flour on a baking sheet and gently roll the balls in the flour until well covered. Transfer to a plate, shaking off excess flour.

Pour the oil into a 12-inch skillet to a depth of 1/2 inch. Heat the oil over medium-high heat until it begins to ripple and bubbles immediately when a piece of bread crust is dipped into it. Add the meatballs in a single layer and cook, turning occasionally, until crisp and brown on all sides, 4 to 6 minutes total. Transfer the meatballs to a plate lined with paper towels and let cool slightly.

Arrange the meatballs on a platter, sprinkle with the remaining mint, and serve warm.

Make Ahead Tips

You can make the meatball mixture up to a day ahead. You can shape the meatballs up to an hour ahead; fry them close to serving. Keep warm in a 200°F oven until ready to serve.

photo: Scott Phillips

From Fine Cooking 93, pp. 67

May 7, 2008