Yield: Yields 30 to 35 meatballs.
Servings: eight to ten.
Remove the bread crusts and save for testing the frying oil temperature. Put the bread slices in a small bowl and add enough water to soak the bread through (about 1/4 cup). With your hands, squeeze the water out of the bread and tear it into small pieces into a medium bowl. Add the lamb, onion, egg, mint, cheese, garlic, oregano, cinnamon, 1 tsp. salt, and 1/4 tsp. pepper to the bread and mix thoroughly. Cover and refrigerate for at least 2 hours or overnight.
With the palms of your hands, roll the meat mixture into 1-inch balls (about 1-1/2 tsp. per ball). Spread the flour on a baking sheet and gently roll the balls in the flour until well covered. Transfer to a plate, shaking off excess flour.
Pour the oil into a 12-inch skillet to a depth of 1/2 inch. Heat the oil over medium-high heat until it begins to ripple and bubbles immediately when a piece of bread crust is dipped into it. Add the meatballs in a single layer and cook, turning occasionally, until crisp and brown on all sides, 4 to 6 minutes total. Transfer the meatballs to a plate lined with paper towels and let cool slightly.
Arrange the meatballs on a platter, sprinkle with the remaining mint, and serve warm.
Make Ahead Tips
You can make the meatball mixture up to a day ahead. You can shape the meatballs up to an hour ahead; fry them close to serving. Keep warm in a 200°F oven until ready to serve.
Great meatballs, and with pita bread, pickled onions, lettuce & tomato, and tzatziki sauce (1/2cup pl.yogurt, 2 tsp lemon juice, 1/2 tsp salt and 1/2 tsp dried dill), this was dinner for 2. I baked them, 350 for 12 min, used small Oxo cookie scoop.
I'm not the hugest fan of lamb, but made these for a Mediterranean dinner party. They were delicious! Probably one of the best ways I've eaten lamb. I followed the recipe closely and it made about 20 meatballs. Yum! Will definitely save this one.
I did it w 2 lbs of lamb, quadrupled everything, and made about 50 meatballs that were larger than 1", but were the size you really wanna eat! :-)In the interest of saving time (as I was serving 20 people the next day and had chicken and salad and other stuff to set up w only 3 hours to do it), I decided to roll out the meatballs the night before, and it was fine. I put them in a container w wax paper between each layer, and then gave them a final rounding as I put them in the pan.In the interest of saving calories (I don't like fried food) I baked the meatballs in an oven at 350 till the temp was appropriate for lamb. Since I was baking them, I skipped the flour.I had 8 people out of 20 at a party ask me for the recipe and tell me that it was the best thing there!Nice!!As a P.S., I had one pan of meatballs in a glass pan, and one in a metal pan. They stuck BADLY to the metal pan, and came out easily from the glass pan. Next time I will do them in glass pans lined with parchment. Little grease in the pan, I had a nice and lean cut of lamb. Pretty healthy.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.