These Greek meatballs are made with lamb and filled with mint and dried apricots.
So there’s this game on Sunday. This stupid, stupid game in which 95% of Americans will be gathered around their tvs watching, screaming, cheering and eating while a bunch of overpaid men run around tackling each other.
I hate football in case that wasn’t obvious. Just hearing the “duh, duh, duh-duhhhhh…” music is enough to put me in a bad mood.
It’s not the sport (although, I do think it’s pretty dumb too compared to all the other more skillful ones out there) as much as it is the football mentality that makes everyone just seem like an idiot to me.
I hate how football is one of the things people associate with American “culture”. What a sad association that is…
Anyway, before I lose every reader out there with my football rants (I know I’m in the minority). I do enjoy any excuse to make food.
Particularly, finger food that can be mindlessly popped while watching tv without having to think twice about the horrific-ness of it’s ingredients (like most superbowl food).
If you’re going to serve this to any jersey wearing crowd this Sunday though, I’d leave out the mention of mint and apricots.
I’m gonna go out on a limb and say they probably won’t pick that combo when compared to something drenched in cheese or buffalo sauce.
Stick it in front of them though with some garlicky yogurt dipping sauce and they’ll be none the wiser.
Or just say screw it and make them for yourself.
- 1 lb. ground lamb
- 1 clove garlic, minced
- 1 1/2 tablespoon mint, chopped
- 1 tablespoon parsley, chopped
- zest of 1 lemon
- 1/2 teaspoon cinnamon
- 1/2 teaspoon oregano
- salt & pepper
- 1 egg
- 1/4 cup dried apricots, finely chopped
- *feta cheese for stuffing (see note)
- Preheat oven to 375.
- Combine all ingredients in a bowl and mix together.
- Form 1-2 inch meatballs with your hands and place in a baking dish.
- Bake for about 20-22 minutes.
- Remove meatballs from dish and transfer to a cool rack to drain the fat.
- Serve with a garlic yogurt sauce and garnish with mint.
if using feta, form meatballs and stuff a small piece of feta inside each one, making sure the lamb mixture covers the cheese entirely. bake as indicated.