Recipe by Ellen Sweets. Makes 20-22 meatballs. Serve with orzo and a green salad topped with feta.
Ingredients
FOR MEATBALLS
1 1/2 cups milk
1 egg
1/4 cup white wine
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1 tablespoon oregano
1 tablespoon paprika
1 teaspoon garlic powder
1 tablespoon dried mint
1 onion, peeled and pureed in a processor, divided use
2 slices white bread, crusts removed
2 pounds finely ground lamb (or 1 pound lamb and 1 pound beef ground together
FOR SAUCE
1/4 cup olive oil
1/4 cup Wondra flour
1 tablespoon dried lemon peel
1 tablespoon ground oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon red chile flakes (optional)
3 cups chicken stock
1 cup water
1 unwaxed lemon, sliced thin
Juice of 1 lemon
Directions
In a bowl, whisk milk, egg, wine, olive oil, salt, black pepper, cayenne pepper, nutmeg, oregano, paprika, garlic powder, mint and 3 tablespoons pureed onion. Soak bread in mixture until all liquid is absorbed. Add ground meat and mix all ingredients well, using hands. Let mixture sit for 30 minutes.
Preheat oven to 375 degrees. Using an ice cream scoop or your hands, shape meat mixture into balls and arrange on a large baking sheet with sides. There should be about 20-22 meatballs. Bake 15 minutes.
Meanwhile, make the sauce. In a large heavy frying pan, heat oil and flour. Cook until mixture turns a soft tan color, stirring frequently. Add remaining onion, lemon peel, oregano, salt, black pepper, paprika, chile flakes, stock and water. Bring to a boil and add lemon slices and juice. Reduce heat to a gentle simmer until gravy thickens. Correct seasonings. Remove meatballs to a platter and drizzle with sauce.
