Lamb Kofte Meatballs And Picking Plate

I’m a sucker for a good antipasti or picking plate, whatever the form. They’re quick and easy to make, you can incorporate all your favorite bits and pieces, and they’re fun to eat.

After being influenced by the Souvlaki GR food truck one day, The Bogan and I were inspired to go home and re-create our own Greek-style picking plate. Here is the result…

Roasted peppers and kalamata olives, dolmades, tabouli, tzatziki, pita and fetta cheese.

We also cooked up a Trader Joes warm spinach and artichoke dip to try on the side. While i’m a fan of all things Trader Joes, this is not one of their strong points. It was just a little bit gluggy and flavorless.

And finally, lamb meatballs. These were delicious, simple on their own! But either drizzle some tzatziki over the top or cram them in a pita with a little bit of everything and it’s Greek gastronomy!

Lamb Kofte Meatballs

Ingredients

2 pounds ground lamb
1/2 cup minced fresh mint
1/4 cup coarsely grated onion
4 garlic cloves, minced
3 tablespoons paprika
1 tablespoon ground cumin
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tbsp olive oil

Method

In a bowl, use your hands to combine the mince with the following 8 ingredients. To form the meatballs, scoop 2 tablespoonfuls of the mince mixture and roll into 1 1/2-inch meatballs. Arrange on a baking sheet.

Preheat oven to 350°F. Heat the oil in a  skillet over medium-high heat. Cook the meatballs in small batches, browning the outside, then transfer to the baking sheet. Once all have been browned and transferred from the skillet, bake in the oven for 15-20 mins.

Mint and Cucumber Yogurt
Ingredients
1 cup natural yogurt
1 cup chopped mint
1/2 cup diced cucumber

Method

Combine the 3 ingredients and serve alongside the meatballs… delish!

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Comments
One Response to “Lamb Kofte Meatballs And Picking Plate”
  1. The only other product you needed to make mezze complete was some grilled haloumi…..delicious.
    Makes me want all that for lunch but it’s a bit hard stuck in the middle of middle harbour on Palermo. Have to settle for liguine with truffle cream sauce!! M xx

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