Greek Lamb Keftedes (Meatballs)

Peter Kofisas' mother says his cooking is almost as good as hers. She tasted and approved this recipe. 

Yield: 12 meatballs

Need

1 lb grass-fed ground lamb

3–4 shallots, finely chopped

2 cloves garlic, minced

1 egg

¼ cup panko breadcrumbs

1 TBSP dried oregano

1 tsp cumin

1 TBSP Rosemary Preserved Meyer Lemon Paste (adds brightness to all the other ingredients)

2–3 cups extra virgin olive oil, for frying

1 TBSP sea salt

A few grinds black pepper

Flour, for light dusting

Do

Heat olive oil in a cast iron skillet over medium heat. In a large bowl, combine all ingredients except the flour. Roll mixture into small oval, football-shaped meatballs. Lightly coat each keftede in flour. Place in hot oil and cook 5–7 minutes, turning to brown all sides evenly.

Notes

The oval shape is classic Greek style for better texture and even cooking. Use high-quality extra virgin olive oil for deeper flavor. "Preserved Meyer Lemon Paste adds brightness and depth — don't skip it," according to Peter. Cook in batches to avoid crowding the pan.

Recipe by nutritionist and coach Peter Kofitsas, MS, PT, @peterkofitsas