I think every culture has its own version of meatballs. Whether they are made with lamb, pork, beef, fish, seafood or a combination of proteins is determined by country, tradition, religion and availability of ingredients due to geography, and economic situation of each region in question. In some countries that are surrounded by water, seafood or fish meatballs may be popular, as in many parts of Asia, whereas in most of the rest of the world, meat is more prevalent. In much of the Middle East, where the population is largely Muslim, lamb or beef meatballs are the staple, but in Europe and the Americas, beef, veal or pork (or a combination) are what’s popular.
I will never discriminate, I like them all! Tiny shrimp meatballs in a flavourful Vietnamese style broth are delicious; polpette from Italy, often served in a zesty tomato sauce are the ultimate comfort food; Turkish, Persian or Middle Eastern köfte are melt in your mouth delicious (many people say that’s where all meatballs have descended from); Spanish albóndigas spread to the Americas after colonization and they are made in a variety of ways, sometimes poached, sometimes braised in sauce and all delicious. Fish meatballs are famous in Bangladesh; in Wales they mix beef with liver and heart, and in South Africa they mix beef with ostrich or venison. Some are roasted, some are breaded and deep fried, others are served in broth while others are simmered in broth or gravy. All are satisfying and make fabulous meals.
This recipe is for a Greek style lamb meatball. Choose lamb that is fatty, because it tends to dry out if it’s very lean. I go to a Middle Eastern butcher and he grinds it with plenty of fat, so the meatballs turn out juicy and succulent. The flavouring in these meatballs is pretty standard, except for the mint, which goes excellent with lamb. Feel free to add more cumin or cayenne pepper if you like a bit more spiced meat. If you have time you can mix the meat and seasonings and let it rest in the fridge for a few hours so the flavours will meld together nicely. I like to make smallish meatballs and bake them. I have also pan-fried them, but the ease of baking them wins hands down. Serve them with a salad, tzatziki, plenty of Greek pita bread and some lemon wedges and you can enjoy an amazing meal.
Greek Style Lamb Meatballs
Meatballs:
1 kg ground lamb
1/4 cup red or white onion, finely chopped
2 garlic cloves, minced
1 egg, slightly beaten
2-3 Tbsp bread crumbs
1 tsp ground cumin
1 cup fresh mint (loosely packed and finely chopped)
3/4 teaspoon kosher salt
1/2 tsp black pepper
1/8 tsp cayenne or Aleppo pepper or more to taste
Tzatziki:
1/2 English cucumber, unpeeled
1 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
1 tsp lemon zest (optional)
1 tsp kosher salt, or to taste
1 Tbsp fresh mint, finely chopped (optional)
1/4 cup fresh dill, finely chopped
2 cups Greek yogurt
Lemon wedges
Greek pita bread
For the meatballs:
Preheat oven to 375°F.
Place lamb in large bowl with red onion, garlic, egg, bread crumbs, cumin, mint, salt, pepper and cayenne pepper. Mix thoroughly to distribute the ingredients evenly. With a small ice cream scoop, form the mixture into 48 meatballs. Use your hands to shape them smoothly into round balls.
Place the meatballs on sheet pan and bake for 10-12 minutes.
Arrange the meatballs on a serving platter. Serve with tzatziki, Greek pita and lemon wedges..
Tzatziki:
Place cucumber, olive oil, lemon juice, lemon zest, salt, mint and dill in a bowl and mix well. Add the Greek yogurt and mix well. Adjust seasoning to your taste.
Can be made 3 hours ahead.
Makes 48 small meatballs.