Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Little Lamb Meatballs


Posts : 26747
Thanked : 1364
Join date : 2013-01-12

Little Lamb Meatballs

Post by Lobo on Sat Feb 06, 2016 3:36 am

Little Lamb Meatballs

Read Reviews

Write a Review
Prep Time: 40 minutes
Cook Time: 30 minutes
Servings: 8
Greek mezes include both warm dishes and cold spreads, dips and salads. Miniature meatballs called keftedes are one of the most popular of these small plates. This version blends walnuts and rice with ground beef and lamb. The mixture allows the assertive flavor of the lamb to come through while keeping the dish leaner than usual. Tzatziki makes a delicious accompaniment.

  • 80


  • 1/2 lb. ground lean beef
  • 1/2 lb. ground lamb
  • 2 slices firm white bread, crusts removed
  • 1/2 cup cooked long-grain white rice
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup ground walnuts
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 garlic clove, minced

  • 1/4 tsp. ground cinnamon
  • 1 egg, beaten
  • 1/2 tsp. sea salt

  • Freshly ground pepper, to taste

Related Recipes


Preheat an oven to 375°F.

In a large bowl, combine the ground beef and lamb. Cut the bread into 1-inch pieces. In a small bowl, soak the bread in cold water just to cover until soft, about 1 minute, then drain and squeeze out as much of the water as possible. Add the bread to the meat. Add the rice, onion, walnuts, parsley, garlic, cinnamon, egg, salt and 4 or 5 grinds of pepper. Using a fork, mix until all the ingredients are well blended.

Rinse your hands with water but do not dry them. Shape the meat mixture into balls about 1 inch in diameter and arrange the meatballs in evenly spaced rows on a rimmed baking sheet. You should have 36 meatballs.

Bake for 10 minutes. Using tongs, turn the meatballs over and bake until browned on the exterior and no longer pink in the center, about 20 minutes more. Arrange on a platter and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Essentials of Mediterranean Cooking, by Charity Ferreira, Dana Jacobi & Carolyn Miller (Oxmoor House, 2008).

    Current date/time is Fri Nov 24, 2017 2:43 pm