Saturday, September 5, 2009

Super-Easy Lamb Meatballs

I really enjoy Nigella Lawson's work. Yes, she takes shortcuts, and yes, I wish she would embrace fresh citrus instead of the horrid plastic squeeze things, but her cooking has it's roots in great flavor and streamlined technique. On one of her shows, she highlighted a recipe she called "Merguez with Halloumi and Flame Roasted Peppers". After making it and fiddling with it a bit, I've come up with my own version that is perfect for us. TheTooth can't handle really spicy stuff, so instead of the merguez, I make lamb meatballs. We found the halloumi too squeeky, so I switched to kaseri. Served with some flatbread, tzatziki, and hummus, it is a Mediterranean feast!

Quick Greek Lamb Meatballs

For Meatballs:
1 lb ground lamb
1/2 cup breadcrumbs
1 Tbsp greek seasoning
1 egg

For the Dish:
1 block kaseri cheese
1 jar roasted peppers
1 recipe meatballs

1. Heat the oven to 425F.
2. Mix meatball ingredients well and form into golf-ball sized rounds. Place on an sheet pan that is lined with foil and lightly oiled. Place in the oven for 10 minutes.
3. Slice cheese into 1/4 inch slices, and tear peppers into bite-sized bits. After 10 minutes, surround the meatballs with the cheese and peppers. Pop it back in the oven for another 10 minutes.
4. Serve with flatbread and whatever else you have on hand.

For our hummus, I just take a can of cannelini beans drained, a big dollop of tahini, a garlic clove minced, and a couple of glugs of lemon olive oil. (I will tell you all about my love of Pasolivo soon.) Run this through the food processor and you're good to go.

1 comment:

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