Thanks to True Aussie Beef & Lamb for the lamb that inspired this recipe
Ingredients
- 1 lb. ground Australian Lamb
- 1 egg
- ½ cup plain panko bread crumbs
- 2 tbsp finely chopped fresh parsley
- 1½ tsp dried oregano
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- Crushed red pepper flakes to taste
- 2 tbsp olive oil
Salad Plate Ingredients
- 2 cups mixed salad greens, washed and dried
- ½ cup assorted mini sweet peppers, cut and deseeded
- ½ cup red wine vinegar
- 1 tbsp olive oil
- Minced garlic to taste
- ½ cup garbanzo beans, drained
- Assorted olives: Kalamata olives, cured and green (pitted), drained well
- 5-10 cherry or grape tomatoes, cut into pieces
- 1 red onion, sliced
- Prepared stuffed grape leaves
- Crumbled feta cheese
- ½ cup tzatziki
- 1 sprig fresh dill for garnish
- 2 sprigs fresh mint for garnish
- Lemon pepper to taste
- Salt and pepper to taste
Instructions
Set the EGG for indirect cooking with a convEGGtor at 425°F/218°C with the cast iron skillet in the EGG to preheat.
Combine all of the meatball ingredients (except for the oil) in a bowl. Form the mixture into golf ball-sized meatballs.
In the cast iron skillet, warm the 2 tablespoons of olive oil. Add the meatballs in a single layer, making sure they’re not touching, and let them cook until browned and cooked through, about 10 to 12 minutes. Transfer the meatballs to a paper towel-lined plate, cover to keep warm and set aside.