Then, roll the meatballs in the mixture until they are evenly coated. First, combine the dry ingredients in a shallow bowl or plate. Dredging is a simple process that only requires a few minutes of preparation. This step helps to create a crispy exterior and prevents the meatballs from sticking to the pan. Ideally served as an appetizer (meze) with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice and a Greek salad.Dredging meatballs is a process of coating them in flour, bread crumbs, or another type of dry ingredient before cooking. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time. Preheat the oven at 200C, place the lamb meatballs on greased baking sheet about an inch apart. If you prefer a lighter version, you can bake/ grill them. Using a slotted spoon, remove the meatballs to a plate lined with paper. Add the lamb meatballs in batches in a single layer and fry for about 7 minutes, turning occasionally, until browned and crisp on all sides. Heat the oil over medium-high heat until it begins to ripple. The traditional way of cooking Greek lamb meatballs is frying them in plenty of oil. Use a large, deep skillet and pour in the oil to a depth of 1/2 an inch (1,5 cm). Transfer to a plate, shaking off any excess flour. Dredge lightly each meatball in flour, until well covered. Roll the mixture into balls, the size of a walnut. Cover the bowl with some plastic wrap and let it rest in the fridge for at least 15 minutes. To prepare this traditional Greek lamb meatballs recipe (arnisioi keftedes), add all the ingredients into a large bowl and mix, squeezing with your hands, to allow the flavours to blend.
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