Secrets of the Best Chefs

(Kiana) #1

These are oh so easy to make and oh so satisfying. Whereas
meatballs made with ground beef are semi-reminiscent of meat loaf,
these lamb meatballs—or kafta—are way more dynamic. Because
there aren’t any bread crumbs in the mixture, these meatballs have
a tendency to fall apart in the pan: make sure to pack them tight
when you shape them. They are great make-aheads: brown the
outsides, set them on a rimmed cookie sheet lined with aluminum
foil, and when you’re ready to serve them, pop them into a 425°F
oven.


2 tablespoons canola oil, plus more for later
2 cups diced white onion (from 1 large onion)
1 tablespoon chopped garlic (from 2 cloves)
1 pound ground lamb


⅓ cup chopped parsley
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1½ teaspoons paprika
½ teaspoon Reshampatti chili powder (see Resources)
1 egg, mixed with a fork
½ pound feta, cut into 1-inch-thick slices
A drizzle of either pomegranate molasses
or date syrup


Preheat a large skillet, and when it is hot, add the oil. Add the
onions and cook over high heat so the onions caramelize quickly
(see Kitchen KnowHow). When the onions start to soften and

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