Greek Meatballs
By Cecelia JenkinsPublished on October 15, 2019
Time
1¼ hours
Yield
Serves 8 to 10
Ingredients
Meatballs
20 square saltines ½ cup milk ½ cup chopped fresh mint, plus leaves for sprinkling6 scallions, minced2 tablespoons dried oregano 5 garlic cloves, minced1 tablespoon grated lemon zest 2 teaspoons ground cumin 2 teaspoons ground coriander 1 ½ teaspoons pepper 1 ¼ teaspoons table salt 2 pounds ground lambSauce
1 cup plain whole-milk yogurt ½ cup tahini ¼ cup lemon juice (2 lemons)1 teaspoon table salt ½ teaspoon pepperBefore You Begin
You can substitute ground beef for the ground lamb, if desired.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Set wire rack in aluminum foil—lined rimmed baking sheet.
- Place saltines in large zipper-lock bag, seal bag, and crush fine with rolling pin (you should end up with 1 scant cup crushed saltines). Combine saltines and milk in large bowl, mashing with rubber spatula until paste forms, about 1 minute.
- Add chopped mint, scallions, oregano, garlic, lemon zest, cumin, coriander, pepper, and salt to saltine mixture and mash until thoroughly combined. Add lamb and mix with your hands until thoroughly combined.
- Divide mixture into 40 portions (1 heaping tablespoon each). Roll portions between your wet hands to form 1½-inch meatballs and evenly space on prepared wire rack. Roast until meatballs are lightly browned, about 20 minutes.
- While meatballs roast, whisk all ingredients together in bowl; set aside.
- Using tongs, transfer meatballs to serving platter. Serve with sauce and sprinkle with mint leaves.
- Uncooked meatballs can be frozen for up to 2 months. After shaping meatballs in step 4, transfer to greased plate and freeze until completely frozen, at least 2 hours. Transfer frozen meatballs to 1-gallon zipper-lock freezer bag. To serve, cook from frozen and increase roasting time to 25 minutes.
for the meatballs
for the sauce
to make ahead
Time
1¼ hoursYield
Serves 8 to 10Ingredients
Meatballs
Sauce
Test Kitchen Techniques
Ingredients
Meatballs
Sauce
Test Kitchen Techniques
Ingredients
Meatballs
Sauce
Test Kitchen Techniques
Why This Recipe Works
Inspired by the Greek meatballs at Johnny's Restaurant in Homewood, Alabama, we wanted to make our own version with tender, juicy ground lamb; lemony brightness; and bold yet balanced seasoning from garlic, spices, and herbs. We chose crushed saltine crackers and milk as a panade (a mixture of liquid and starch) to keep the meatballs tender and juicy. Lemon zest and a hefty dose of minced garlic added punch and pungency, and citrusy coriander and earthy cumin provided complexity. Aromatic mint and scallions, as well as dried oregano with its slight licorice undertones, provided the best herb mix. We roasted the meatballs instead of searing them in a skillet for hands-off browning and no splatter and then served them with a smooth and creamy tahini and yogurt dip for a satisfying twist on cocktail meatballs.
Before You Begin
You can substitute ground beef for the ground lamb, if desired.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Set wire rack in aluminum foil—lined rimmed baking sheet.
- Place saltines in large zipper-lock bag, seal bag, and crush fine with rolling pin (you should end up with 1 scant cup crushed saltines). Combine saltines and milk in large bowl, mashing with rubber spatula until paste forms, about 1 minute.
- Add chopped mint, scallions, oregano, garlic, lemon zest, cumin, coriander, pepper, and salt to saltine mixture and mash until thoroughly combined. Add lamb and mix with your hands until thoroughly combined.
- Divide mixture into 40 portions (1 heaping tablespoon each). Roll portions between your wet hands to form 1½-inch meatballs and evenly space on prepared wire rack. Roast until meatballs are lightly browned, about 20 minutes.
- While meatballs roast, whisk all ingredients together in bowl; set aside.
- Using tongs, transfer meatballs to serving platter. Serve with sauce and sprinkle with mint leaves.
- Uncooked meatballs can be frozen for up to 2 months. After shaping meatballs in step 4, transfer to greased plate and freeze until completely frozen, at least 2 hours. Transfer frozen meatballs to 1-gallon zipper-lock freezer bag. To serve, cook from frozen and increase roasting time to 25 minutes.
for the meatballs
for the sauce
to make ahead
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