Spiced lamb meatballs with skordalia

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Greek

Healthy options: Gluten free; Lactose free; Healthy

Serves: 4

Type: Meatball

Tools

Kitchen friendly view

Ingredients

1kg minced lamb
1 onion, finely chopped
1 teaspoon ground coriander
2 teaspoons ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon allspice
¼ cup chopped fresh coriander
1 hot red chilli, seeds removed, finely chopped
1 egg
2 tablespoons extra-virgin olive oil
pide, to serve

250g floury potatoes, such as sebago
6 large cloves garlic, mashed to a smooth puree in a mortar
200ml extra-virgin olive oil
juice of ½ lemon
1 teaspoon white-wine vinegar
40g finely chopped walnuts
1 egg yolk

Preparation method

To make skordalia, cook potatoes in salted water until tender. Drain and peel while hot. Whisk potatoes with an electric mixer until smooth. With the mixer running, add garlic, oil, lemon juice and vinegar, blending after each addition. Mix in walnuts and egg yolk.

Knead together lamb, onion, egg, spices, fresh coriander, chilli and egg in a bowl. Season with salt and pepper. Make a small test patty and fry in a little oil for a few minutes, until cooked through. Taste and adjust seasoning, if needed. Divide mixture into 16 balls; refrigerate for 30 minutes.

Heat oil in a frying pan. Cook in batches over moderate heat for 10 minutes, or until cooked through. Cool and refrigerate. Serve at room temperature with pide and skordalia.

Gluten-free sausage rolls

Meatball pita breads

Mediterranean mince tarts for $8

The Wine Library: Meatball smashies

More inspiration

Rose scented white chocolate mousse with candied walnutsI never really understood the desserts that were served in our house when I was growing up. My dad loved to experiment – tinned pineapple and sour cream was memorable – I remember it curdling, I...

Valentine's treat: marinated strawberry and rose ricotta cheesecake glassLike every women I love receiving roses, but what I enjoy even more is incorporating beautiful crimson roses in my cooking and Valentine's Day is the perfect time to use the perfumed flavour of roses...