This season of Amazing Race is well underway, as are our biweekly dinner and viewing parties.
I may not be able to count on my teams to win for me on the show, but with everyone taking a turn making dinner for the entire group, at least there is always something interesting and delicious on the menu.
Rob performed honorably last week, serving up a hearty meal of Greek Lamb meatballs and beef meatballs with homemade focaccia bread, a tomato sauce, and mozzarella cheese, so that everyone could assemble their own meatball sandwich—but a much more upscale meatball sandwich than the usual smashed together version from the sub shop.
The sharp, salty flavors of olives and feta cheese sparkled in every bite of rich lamb. Mint and preserved lemon added an unexpected flavor dimension, underscoring the fact that these were no ordinary meatballs. They were extremely satisfying doused in sauce, sprinkled with cheese, and wrapped in pillowy bread, but I think they would also be excellent on their own, or maybe with a yogurt based dipping sauce.
Greek Lamb Meatballs
(slightly adapted from The Meatball Shop Cookbook)
- 1/4 preserved lemon, diced
- 2 pounds ground lamb
- 3 tbsp chopped fresh mint leaf
- 3 cloves garlic, minced
- 2 tsp fresh oregano, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup bread crumbs
- 2 eggs
- 1/4 cup Kalamata olives, pitted and chopped
- 3 tbsp feta cheese
- 1 1/2 tsp salt
Preheat oven to 450 degrees F. Combine all of the ingredients in a large mixing bowl and mix gently by hand until thoroughly incorporated.
Coat a 9×12 baking dish generously with olive oil. Roll the mixture into round, golf ball-size meatballs, making sure to pack the meat firmly. Place the balls into the oiled baking dish. The meatballs will be touching each other. Roast until firm and cooked through, about 20 minutes.
Allow the meatballs to cool for five minutes before removing from the tray.
Makes about 24 golf ball-size meatballs