We also picked up two pounds of «gyro meatloaf» which will be made
into lamb meatballs for use in flatbread sandwiches.
Not exact matches
FOR
LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy th
LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn
into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground
lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy th
lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
We love
lamb around here, every which way — braised, roasted, grilled, and even made
into meatballs.
To prepare this traditional Greek
lamb meatballs recipe (arnisioi keftedes), add all the ingredients
into a large bowl and mix, squeezing with your hands, to allow the flavours to blend.
Since our lunch will roll right
into an early dinner, I'm not planning to make these
lamb meatballs this year, but I highly recommend you think about it if you're having early Easter brunch.