Ingredients with Measurements:
- 1 lb ground lamb
- 1 lb ground beef
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 cup breadcrumbs
- 1 egg, beaten
- Olive oil for brushing
Special equipment needed:
- Grill or grill pan
- Skewers (if using wooden skewers, soak in water for 30 minutes before using)
Step-by-step instructions:
1. In a large bowl, combine the ground lamb, ground beef, minced garlic, chopped parsley, salt, black pepper, cumin, paprika, cayenne pepper, breadcrumbs, and beaten egg. Mix well.
2. Divide the mixture into 16-20 portions and shape each portion into a ball.
3. Thread the meatballs onto skewers, leaving a little space between each one.
4. Brush the meatballs with olive oil.
5. Preheat the grill or grill pan to medium-high heat.
6. Grill the meatballs for 10-12 minutes, turning occasionally, until they are browned and cooked through.
7. Remove the meatballs from the grill and let them rest for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
5. Temperature:
Medium-high heat
Serving size:
4-5 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 6g
Protein: 31g
Sodium: 590mg
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for the lamb or beef.
- Fresh cilantro can be substituted for the parsley.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
Variations:
- Add chopped onion or grated Parmesan cheese to the meatball mixture.
- Serve the meatballs with a dipping sauce, such as tzatziki or harissa.
- Make smaller meatballs and serve them as an appetizer.
Tips and tricks:
- Don't overwork the meatball mixture, as this can make the meatballs tough.
- Use a light hand when shaping the meatballs, as compacting them too much can also make them tough.
- If using wooden skewers, soak them in water for 30 minutes before using to prevent them from burning on the grill.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the meatballs, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with additional chopped parsley.
Garnishes:
Chopped parsley, lemon wedges
Pairings:
- Grilled vegetables, such as zucchini, eggplant, or bell peppers
- Rice pilaf or couscous
- Greek salad
Suggested side dishes:
- Hummus and pita bread
- Roasted potatoes
- Tabbouleh salad
Troubleshooting advice:
- If the meatballs are falling apart on the grill, they may not be compacted enough. Try shaping them more tightly.
- If the meatballs are dry, they may have been overcooked. Check them frequently and remove them from the grill as soon as they are cooked through.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Meatballs are a popular dish in many cultures, and can be made with a variety of meats and seasonings. In Mediterranean cuisine, lamb and beef are often used, and garlic and parsley are common flavorings.
Flavor profiles:
The meatballs are savory and slightly spicy, with a hint of garlic and parsley.
Serving suggestions:
Serve the meatballs with a side of grilled vegetables and a Greek salad for a complete Mediterranean meal.
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Taste: Savory, Tangy, Garlicky, Herbaceous, Meaty