Mediterranean-ish Lamb Meatballs
I tweaked the flavors / seasoning from the original to be a bit more Mediterranean / kofta-inspired. I didn't have currants, so I used golden raisins which added lovely sweetness! These take so well to edits -- you could add za'atar or cumin, you could replace the currants with some finely chopped nuts, you could certainly try other types of meat besides lamb... YUM
- 1 pound organic ground lamb
- 1 large egg
- 1 garlic clove, minced
- 1 tablespoon onion powder
- 1/2 tablespoon Aleppo pepper
- 1/2 teaspoon paprika
- 3 tablespoons finely chopped mint
- 1/3 cup dried raisins (or currants)
- 1 teaspoon kosher salt
- 1/2 cup Panko bread crumbs
Preheat oven to 425F. Combine all ingredients in a bowl and mix thoroughly with your hands.
Taking tablespoons at a time of the meat mixture, roll into balls and place on baking sheet (makes 12 meatballs).
Bake for 15 minutes or until no longer pink in the center.
Serve with hummus and labneh with pita, and a fresh Greek salad.