Recipe

Daddys Greek Meatballs Recipe

Add Step-by-Step Photos	Phakeeyede / All my dishes 1 year, 1 month ago I found this recipe in the weekend edition of the Wall St. Journal 's and had to give it a try, with a few minor changes. The meatballs are quite tasty and work well dipped in a little yogurt. Prep:20m Cook:10m Servings:4	Phakeeyede
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Ingredients

1 tablespoon olive oil

1 clove garlic, minced

1 jalapeño, seeded and minced

1 large shallot, minced

1 pound ground lamb

4 ounces salt pork, ground or finely minced

Zest of 1 orange

2 tablespoons chopped mint

Freshly ground black pepper

Greek yogurt for dipping

Directions

Heat a small pan over medium heat and add oil, garlic, jalapeño and shallot, and cook for 1 minute, then let cool.

Meanwhile, crumble lamb into a large bowl. Evenly scatter salt pork, orange zest and mint over lamb, and season with pepper. Sprinkle the cooled garlic mixture over lamb. Gently mix until just combined, then form into 1¼-inch balls and transfer to a plate or sheet pan.

Heat a large cast iron pan over medium to medium high heat. Working in batches if necessary to prevent crowding, brown meatballs on all sides until cooked through, 8 to 10 minutes. Serve warm with toothpicks or skewers with plain yogurt.

Note: Meatballs can also be cooked ahead, refrigerated and reheated in the microwave on high for 2 minutes.

Makes about 20 meatballs.

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