Barbecued Greek lamb and beef meatballs

Spicy beef and lamb patties are a traditional centrepiece for many outdoor parties and village gatherings - highly flavoured and delicious with aubergine dishes, tzatziki and fried potatoes

Barbecued Greek lamb and beef meatballs

SERVES

6

PEOPLE

PREP TIME

80

MINUTES

COOKING TIME

8

MINUTES

Ingredients

  • 350g lean beef, finely minced

  • 350g lean lamb, finely minced

  • 1 large onion, finely chopped

  • 4 tbsp flat-leaf parsley, finely chopped

  • 2 tbsp dried oregano (rigani), briefly pounded in a small mortar

  • 1 tsp dried thyme, crumbled

  • 75g fresh wholemeal breadcrumbs

  • 1 tbsp mustard seeds or ½ teaspoon powdered mustard

  • 4 tbsp dry red wine or 2 tbsp aged red wine vinegar

  • coarse grain sea salt

  • cracked black pepper

  • extra virgin olive oil

  • For serving:

  • 2 small red or mild onions, quartered and thinly sliced

  • 1 small bunch of flat-leaf parsley, leaves coarsely chopped

  • 3 ripe tomatoes, skinned and cut into small dice

  • ½ medium cucumber, peeled and cut into small dice

  • juice of ½ lemon

  • 1 tbsp sumac or 1 tsp paprika and a large pinch of cayenne pepper

  • watercress sprigs

  • lemon wedges

Method

  1. Combine the beef, lamb, onion, parsley, oregano (rigani), thyme and breadcrumbs in a large bowl. Heat the mustard seeds in a small dry frying pan over a low heat until a few pop. Pulverise them in a mortar or spice grinder. Mix this powder with the wine and add to the meat, along with salt and pepper. Knead the mixture for a few minutes, tightly cover, and refrigerate for 1-4 hours.

  2. Prepare the fire (barbeque).

  3. Moisten your hands with cold water and shape the meat mixture into 12 balls, flattening each one into a 2cm thick patty.

  4. Oil a grill rack and place it 10-12cm above the hot coals. Grill the kephtedes, basting frequently with olive oil, for about 8 minutes, until browned and crusty on both sides but still moist and pink in the centre.

  5. Combine the onion, parsley, tomatoes, cucumber, lemon juice, sumac and salt and pepper to taste and spread this mixture over a platter. Arrange the kephtedes on top, sprinkle with olive oil to taste and surround with the watercress and lemon wedges.
    This recipe is from Flavours of Greece by Rosemary Barron published by Grub Street.

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