Baked lamb meatballs

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Baked lamb meatballs

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Ingredients

1 kg. minced lamb grounded once
1 large dry onion grated
2 Garlic cloves finely chopped
1 tsp. οregano
2 tbsp. fresh mint chopped
Half a tsp. paprika
3 colorful peppers cut into small cubes, without the seeds
Half a tsp. cumin
1 shot of ouzo (drink)
Half a cup of breadcrumbs
1 egg
1 tbsp. olive oil
2 tbsp. gruyere of Naxos grated
salt
FOR SPRINKLING
flour
FOR THE FINISHING
Ouzo
colorful peppers cut into small cubes
chives chopped
  • Medium

Ingredients

  • FOR SPRINKLING

  • FOR THE FINISHING

Directions

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Baked lamb meatballs

Strong snack…

Efi makes amazing meatballs with chicken or beef. The last time on her birthday, when she had made an amazing buffet, she prepared, to be original, baked lamb meatballs from an excellent meat from a herd that grazes freely in Diles… She put paprika, oregano, peppers and a little gruyere and everyone said it was excellent. The truth is that I did not try them, because I am allergic to lamb but they disappeared in five minutes. Anyway, the recipe was from Constantinople…

On the meatballs she put chopped peppers of all colors and chives and the result excited everyone. The secret is that while making them every now and then she would dip her hands in ouzo and that made them fragrant.

The good thing about baking them in the oven is that they are much lighter and the taste stands out. However, if you still want to fry them for a more classic version, then following exactly the same recipe, you will fry them for 7 minutes, turning them over with tongs in hot olive oil or sunflower oil and then you will spread them on absorbent paper.

Baked lamb meatballs

By Efi Markozanes, Mykonos

Steps

1
Done

In a large bowl we put all the ingredients together and knead them very well until the they are homogenous.

2
Done

The success is in the good kneading so we press our fingers and turn the dough for the meatballs at least 2 times.

3
Done
3 hours

We cover the bowl with a transparent film and let the mixture rest in the fridge for 3 hours for the aromas to emerge.

4
Done

We dip our hands in a bowl of ouzo and shape the meatballs to the size of a walnut or smaller if desired.

5
Done

We lightly sprinkle each meatball with flour, until well covered, and shake the meatballs

6
Done
20-25 minutes

In a baking sheet, we lay a baking paper and spread the meatballs. We bake in a preheated oven at 200° C, for 20-25 minutes, turning them over from time to time, using a pair of tongs, to make sure they are baked on all sides.

TDriver

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Efterpi’s chocolate vanilla cake
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Rice with mushrooms and turmeric
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Efterpi’s chocolate vanilla cake

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