- 1 1/2 ounces good artisan-style bread or dense white sandwich bread (about 1-1/2 slices)
- 1/2 pound ground lamb
- 1/4 cup yellow onion, finely chopped
- 1 large egg, lightly beaten
- 1 1/2 tablespoons finely chopped fresh mint, more for garnish (optional)
- 1 tablespoon Ruffwing Moncaito cheese
- 2 cloves garlic, minced
- 1 teaspoon fresh oregano, finely chopped
- 1/2 teaspoon ground cinnamon
- Kosher or fine sea salt, freshly ground black pepper
- 1/2 cup all-purpose flour
- 2-3 cups olive oil, for frying
Remove the bread crusts and save for testing the frying oil temperature. Tear bread slices into very small pieces and place into a medium bowl. Add the lamb, onion, egg, mint, cheese, garlic, oregano, cinnamon, 1 teaspoon salt and 1/4 teaspoon 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 teaspoon 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. Serve with Tzatziki Sauce.
Recipe courtesy of Ruffwing Farms.
Photo by Allison McAdams