With fragrant and strong savoury flavours, oregano and lamb is a match made in heaven. In turn, these Mediterranean inspired meatballs pair perfectly with the cool climate spice notes in our Farm to Table Shiraz.
Ingredients
500g lamb mince½ red onion
2 cloves garlic, minced
1 tablespoon fresh oregano, finely chopped
1 teaspoon dried or 1 tablespoon fresh mint, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon grated parmesan or pecorino cheese
½ cup breadcrumbs
1 egg
1 tablespoon olive oil
Salt & pepper to season
Flour for dredging
Oil for frying*
Instructions
Step 1
Add all the ingredients into a large bowl and mix with your hands, allowing the flavours to blend. Cover the bowl and let it rest in the fridge for at least 15 minutes.
Step 2
Remove mixture from fridge and roll into balls, the size of a walnut. Dredge each meatball in flour and transfer to a plate, shaking off excess flour.
Step 3
To fry the meatballs, use a large, deep fry pan or skillet and pour in oil. Heat oil until it begins to ripple, add the lamb meatballs in a single layer (don’t overcrowd the pan) and fry for about seven minutes, turning occasionally, until browned and crisp on all sides. Using a slotted spoon, remove meatballs to a plate lined with paper towel.
Step 4*
If you prefer a lighter version, you can bake the meatballs. Preheat the oven at 180°C, place the lamb meatballs on greased baking sheet. Bake for about 15-20 minutes, turning the meatballs midway through cooking time.
Step 5
Serve as an appetiser with warm pita bread, or make it a meal by adding a fresh Greek salad and crunchy roast potatoes. Pour a glass of Farm to Table Shiraz and enjoy!