K�fte (Turkish Meatballs)
Makes 15 meatballs
� pound ground lamb � pound ground beef sirloin � small onion, grated 2 teaspoons fresh oregano, chopped 3 tablespoons fresh mint, chopped 2 teaspoons fresh lemon zest, finely grated 2 tablespoons olive oil 1 � tablespoons Urfa Chili � teaspoon ground cumin 1 teaspoon sea salt In a large bowl, combine lamb, beef, onion, oregano, mint, lemon zest and 1 1/2 tablespoons of water. Set aside. In a small pan, heat 1 tablespoon olive oil over medium-high heat. Add Urfa Chili, cumin and salt. Cook spices, stirring constantly, until fragrant, about 30 seconds. Pour over the reserved meat mixture and mix thoroughly. Divide mixture into 15 portions, taking each piece and rolling it into an oblong ball. In a large skillet, heat remaining olive oil over medium heat. Working in batches, cook meatballs until fully cooked through, about 4 minutes per side. Remove from pan and drain finished meatballs on a paper towel-lined plate. Serve with pita, sliced tomatoes, red onions and yogurt sauce (such as Turkish Haydari, Tzatziki or Raita). |