in Greece

Cretan rice – lamb meatballs

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Ingredients for 4 servings:

  • 600 g minced lamb
  • 300 g Basmati, cooked
  • 2 eggs
  • 1 onion(s)
  • 1 clove(s) garlic
  • Salt
  • pepper
  • oregano
  • lemon(s)
  • cumin
  • Mint, dried
  • Oil (olive oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the onion and sauté lightly in olive oil. Add the finely chopped garlic and oregano. Place the rice, minced meat, onion, and eggs in a bowl, add 2 tablespoons of lemon juice, and mix to form a fine dough. Season well with salt and pepper. Crumble in a few dried mint leaves and a pinch of cumin. Mix well again. Let stand for a few minutes, then shape the dough into small balls and fry on all sides in olive oil. Drizzle a little more lemon juice over them before removing from the heat. Tastes of vacation and the south. Serve with cabbage braised in tomato sauce, or with zucchini and eggplant. You can serve the dish on top of the vegetables and garnish with a few spoonfuls of yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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