The Olive and the Caper: Adventures in Greek Cooking
Tags: challenge
Recipe Review
Queezle_Sister from Salt Lake City, UT
Light and delicate meatballs with a really big flavor. I prepared these with about 6 oz of ground lamb left over from preparing these dolmades. I scaled the recipe down, and got about 17 small meatballs.
What gives these such an amazing flavor? I'm not sure, maybe the lamb, maybe the spices, but clearly there is a synergy between the ingredients that leads to something that is much bigger than the sum of its parts.
The details: it is suggested that the cook roll the meatballs in very finely chopped nuts, and then flour. Being a lazy person, I persuaded myself that almond meal represents the finest of chopped nuts, so I rolled them first in almond meal and then in flour. It seemed to work, but wasn't particularly beautiful.
This is a recipe that I will save, treasure, and make again.
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