Yia-Yia's Lamb Meatballs
Traditional Greek Village Meatballs!
One of my fondest meals, and all my friends can attest to this as well, are my yiayias crispy, juicy, and herby mini lamb and beef meatballs. The smell of the mint, oregano, feta, and meat caramelizing in the cast iron is something I wish I could make a candle out of - I miss her - and so I want to share with you her delicious, old - school - greek - village - meatballs! Gotta spread the legacy of that legend somehow, ya know?
- 1 lb local or pasture raised ground lamb meat (you can also do half lamb and half beef for this recipe!)
- 3 minced garlic cloves
- 1.5 teaspoons kosher sakt
- 2 teaspoons oregano (I prefer more but thats simply because my blood consists of oregano, olive oil and lamb)
- 3 tablespoons finely chopped fresh parsley
- 1.5 tablespoon finely chopped mint
- Black pepper to taste
- 1 yellow onion
- Olive oil for greasing the pan
- 1 lemon
- 2 tablespoons Gluten Free bread crumbs
- In the bowl with the lamb, add finely chopped onion, garlic, egg, bread crumbs, mint, oregano, parsley, and salt
- Mix thoroughly - using hands- to evenly distribute the ingredients
- With a teaspoon, form the mixture into roughly 22-25 meatballs
- Don't pack the meatballs too tightly
- Turn on broiler
- Line a baking sheet with foil and spread a small amount of oil over to lessen sticking (easy clean up)
- Place meatballs about 2 inches apart
- Broil for 5 minutes - turn over - broil for another 5 minutes or until finished
- VOILA Health-ified Lamb Meatballs!
(Heres a pic of us when I was in High School - she was the women who raised me, taught me how to speak Greek, how to clean fresh village green beans, how to properly raise a garden with care, how to welcome everyone to the table - so welcome to the beginning of many of her timeless recipes!)