Hello Everyone,

Here is a Greek Recipe for you to try. 😍

🇬🇷 Keftedes Arni:

These classic Greek meatballs are juicy and well seasoned. They consist of ground lamb, infused with the aromas and flavors of fresh mint, garlic and oregano. If you prefer a lighter version, you can bake the meatballs in the oven at 200°C or 400°F for 20 minutes, turning the meatballs upside down midway through cooking time.

Ready in: 40 Minutes

Servings: 55 Meatballs:

Ingredients:

1 kg Ground Lamb
1 Large Red Onion, grated
2 Cloves of Garlic, minced
1 tsp. Dried Oregano
2 tbsp. Fresh Mint, chopped
½ tsp. Ground Cumin
½ tsp. Ground Coriander
50 Grams Breadcrumbs
1 Egg
1 tbsp. Olive Oil
1 tbsp. Finely grated Greek Kefalotyri Cheese or Pecorino or Parmesan Cheese
Salt and freshly ground Pepper
Flour for dredging
Oil for frying

1. Add all the ingredients into a large bowl and mix. Squeeze it with your hands, to allow the flavors to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for at least 15 minutes.

2. To form your Greek lamb meatballs, roll the mixture into balls the size of a walnut. Dredge lightly each meatball in flour, until well covered. Transfer to a plate, shaking off any excess flour.

3. The traditional way of cooking Greek lamb meatballs is frying them in plenty of oil. Use a large, deep skillet and pour in the oil to a depth of 1.5 cm. Heat the oil over medium-high heat until it begins to ripple. Add the lamb meatballs in batches in a single layer and fry for about 7 minutes, turning occasionally, until browned and crisp on all sides. Using a slotted spoon, remove the meatballs to a plate lined with paper.

4. Greek lamb meatballs are ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads, or as a main course with some basmati rice and Greek salad.

This Recipe sounds really nice, yum yum. 🍽🍴🍎
Hope you have fun creating this recipe.🌈😍
All the best,
LuckyEthel (Caroline) 😍🌈💐🇬🇧