Lamb Keftas

Lamb keftas by Bake Bellissima

These lamb and veal keftas, fancy word for well seasoned meatballs, are absolutely delicious and full of flavor. If you are not a lamb aficionado such as myself, simply replace with ground beef in the recipe. It will still work perfectly. You must serve these with hummus or tahini, the contrasting flavors are just too good to be missed. A bit of harissa, good bread or pita, a cucumber and tomato salad perhaps, and you are all set to have a delicious meal. Bon appétit!

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Lamb Keftas
 
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Ingredients
  • 350 g ground lamb
  • 350 g ground veal
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup parsley, minced, plus 1 tablespoon for garnish
  • 1¼ teaspoon allspice
  • ¾ teaspoon grated nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper (optional)
  • 1½ teaspoon fine sea salt
  • 1½ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons toasted pine nuts
Instructions
  1. In a large bowl, mix the lamb and veal with the onion, garlic, parsley and spices until well combined. Shape oblong keftas, about 2-3 inches in length.
  2. Preheat oven to 425 F. In a large pan, heat the vegetable oil over medium-high heat. In batches, sear the keftas on all sides till browned, about 5-6 minutes. Transfer keftas to a baking sheet and place in the hot oven for 3-5 minutes to make sure the meatballs are cooked through. Top with toasted pine nuts and chopped parsley. Serve with hummus and tahini sauce.

 

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