Lamb Meatballs

Name: Lamb Meatballs
Yield: Serves 4–6
Cuisine: Greek
Ingredients: 75 g fresh white breadcrumbs; 5 g Anatolian spice; 1 kg lean minced lamb; 3 tbsp. freshly chopped flat-leaf parsley; 3 tbsp. freshly chopped mint; 100 g spring onions, finely chopped; 1 egg, beaten; 300 g hot tomato sauce; 300 g Greek yoghurt; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 1 tsp. ground paprika; 200 g red onions, finely sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

Our handmade patties or meatballs topped with yoghurt and a robust tomato sauce is a meal in itself but if you can bear to share in a meze, they are really good with a Greek salad and houmous.

Ingredients

For the lamb kefte mix

1 kg lean minced lamb
5 g Anatolian spice

Europe
Greece
Starter
Mediterranean

Method

Put the minced lamb, spice, breadcrumbs and egg into a large bowl and knead together well, as if making bread. Mix in the spring onions, mint and parsley. Season well with salt and plenty of pepper.
Take equal-sized amounts of the mix 50 g (approx./each) and mould ea