This recipe for Paleo Lamb Keftedes with Spiced Tomato Sauce and Feta are meatballs that are usually a very popular Greek appetizer. Commonly made with lamb, pork or a combination of different ground meats, they’re made tender by gently folding in grated onion instead of breadcrumbs. They’re packed with fresh herbs, and commonly served as part of a meze platter with various dips and pita bread. The Greek restaurant Ryan and I frequent in the Bay Area serves theirs with a piquant red sauce and a crumbling of feta cheese on top.
INGREDIENTS
2 pounds ground lamb
1 red onion, grated
2 cloves garlic, minced
1 tablespoon Healthy in a Hurry Mediterranean Seasoning*
1 teaspoon sea salt
1/2 cup finely ground plantain chips
1 egg
1 tablespoon extra-virgin olive oil
1/2 cup arrowroot powder
3 cups Raos marinara sauce
1 ⁄3 cup extra-virgin olive oil
3 teaspoons Healthy in a Hurry Cajun Seasoning*
1/2 cup crumbled feta cheese
fresh mint leaves
INSTRUCTIONS
1.Add the lamb, onion, garlic, seasoning, salt, ground plantain chips, egg, and oil to a large bowl and mix with hands, squeezing and massaging the meat to allow the flavors to incorporate. Cover the bowl and let the mixture rest in the fridge for 1 hour.
2.Roll the mixture with palms into balls, the size of a walnut. Dredge each meatball lightly in arrowroot, until evenly covered. Transfer to a plate, shaking off any excess arrowroot.
3.To fry the lamb meatballs: use a large, deep skillet and pour enough avocado oil into the pan to reach a depth of ½-inch. Heat the oil over medium-high heat. Add the meatballs in batches in a single layer and fry for about 7 minutes, turning occasionally, until browned and crisp on all sides. Using a slotted spoon, remove the meatballs to a plate lined with paper.
4.Heat the marinara sauce, olive oil, and Cajun seasoning over low heat. Spread the sauce in a shallow bowl, add the meatballs, and top with feta and mint. Serve hot.