You Must Try This : Best Greek Meatballs Recipe

I found this dish in the weekend edition of the Wall St. Journal as great "noshing" food for New Year's and needed to give it a try, with a couple of minor changes.

It comes from chef Michael Symon of the Parea Greek dining establishment in New York and Lola & Lolita Bistro in Cleveland. The meatballs are rather tasty and work well dipped in a little yogurt.

Greek Meatballs Recipe

Ingredients.

• 1 tablespoon olive oil.
• 1 clove garlic, minced.
• 1 jalapeño, seeded and minced.
• 1 big shallot, minced.
• 1 pound ground lamb.
• 4 ounces salt pork, ground or finely minced.
• Zest of 1 orange.
• 2 tablespoons sliced mint.
• Freshly ground black pepper.
• Greek yogurt for dipping.

Method

Heat a little 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 enthusiasm and mint over lamb, and weather with pepper. Sprinkle the cooled garlic mix over lamb. Gently blend till simply combined, then form into 1 1/4- inch balls and move to a plate or sheet pan.

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

Keep in mind: Meatballs can also be prepared ahead, cooled and reheated in the microwave on high for 2 minutes. Makes about 20 meatballs.

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