Turkish Kofta (Lamb Meatballs)
This is so much my favourite thing to do with ground lamb that I hardly ever do anything else with it, and since we buy an entire lamb each year, we do get a fair amount. I would totally cook these on a grill outside if I had one, which I don't, and if it wasn't February, which it is. Nevermind. Still delicious.
8 patties or 36 meatballs - 4 servings
20 minutes - 10 minutes prep time
1 cup fine fresh breadcrumbs
2 cloves of garlic
3 to 4 tablespoons minced parsley
1 to 2 tablespoons minced fresh mint
OR 1 teaspoon dried mint
450 grams (1 pound) lean ground lamb
1 extra-large egg
1/2 teaspoon salt
1/2 teaspoon black peppercorns, crushed
1/2 teaspoon allspice berries, crushed
1 teaspoon cumin seed, crushed
1 tablespoon olive oil
You will need the food processor for this one. Start by making crumbs by breaking up 2 stale but not totally dried out slices of bread into the bowl of the food processor, and process to crumbs.
Add the garlic, mint (if fresh) and parsley, and process until fairly well chopped.
Add the remaining ingredients, except for the oil, and process until everything is well blended.
Roll the mixture into small meatballs. I use my melonballer for this. Alternatively, you can form them into 8 equal finger-shaped patties. This is a traditional shape because they would have been formed around skewers and cooked over a grill. It's a good idea if you can do it; otherwise heat the oil in a large skillet and cook the meatballs or patties until cooked through and evenly browned. Stir or turn them as needed. Remove them with a slotted spoon to drain.
8 patties or 36 meatballs - 4 servings
20 minutes - 10 minutes prep time
1 cup fine fresh breadcrumbs2 cloves of garlic
3 to 4 tablespoons minced parsley
1 to 2 tablespoons minced fresh mint
OR 1 teaspoon dried mint
450 grams (1 pound) lean ground lamb
1 extra-large egg
1/2 teaspoon salt
1/2 teaspoon black peppercorns, crushed
1/2 teaspoon allspice berries, crushed
1 teaspoon cumin seed, crushed
1 tablespoon olive oil
You will need the food processor for this one. Start by making crumbs by breaking up 2 stale but not totally dried out slices of bread into the bowl of the food processor, and process to crumbs.
Add the garlic, mint (if fresh) and parsley, and process until fairly well chopped.
Add the remaining ingredients, except for the oil, and process until everything is well blended.
Roll the mixture into small meatballs. I use my melonballer for this. Alternatively, you can form them into 8 equal finger-shaped patties. This is a traditional shape because they would have been formed around skewers and cooked over a grill. It's a good idea if you can do it; otherwise heat the oil in a large skillet and cook the meatballs or patties until cooked through and evenly browned. Stir or turn them as needed. Remove them with a slotted spoon to drain.
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