These meatballs are SO good. I've made them 4 times this month and finally wrote down the recipe. I hope you enjoy them as much as I do!
1½ lbs ground lamb
1 onion, chopped
2 cloves garlic, crushed
2 slices sourdough bread, toasted and chopped into tiny pieces about the size of a blueberry.
1 Tbsp dried mint
2 tsp dried thyme
½ tsp dried rosemary
½ tsp pepper
2 tsp sea salt (I use Maldon)
¼ cup breadcrumbs (you can instead just double-toast a piece of bread and blend it up in a mixer)
small handful fresh flat parsley, roughly chopped (approx. ¼ cup)
extra virgin olive oil
frying oil (vegetable, sunflower, etc...)
⅓ cup flour seasoned with salt and pepper
optional: chilli flakes
1. Put some extra virgin olive oil (roughly 2 tbsp) in a pan and caramelize the onions until light brown, then add the garlic and cook for a couple extra minutes.
2. In a large bowl mix all ingredients (except frying oil and flour) until combined. You will have chunks of bread in it, which is a good thing.
3. With wet hands, roll golfball sized meatballs and roll in seasoned flour.
4. Heat ¼ inch of frying oil in a pan. Once hot and shimmering, add as many meatballs as you can without overcrowding the pan (around 6 or 7). Flip until all sides are nicely browned and crisp.
5. Enjoy! These meatballs pair really well with some fresh greens and Herbed Butter Bean Hummus.