New Zealand lamb meatballs are a simple recipe made from the country's world-famous lamb, kneaded with mint and garlic and grilled. Keeping the mince cold while kneading is what keeps the meatballs from falling apart on the grill. A minty yogurt sauce served alongside lightens the lamb's heavier aroma.
Knead the garlic and onion together with the ground lamb, half of the mint, salt and black pepper.
Let the mixture rest in the fridge for 1 hour to stay cold.
Mix the yogurt with the remaining mint and olive oil and keep it chilled.
Shape the mixture into meatballs and grill them on a preheated grill for 15 minutes until browned all over.
If the mince warms to room temperature, the meatballs soften and fall apart on the grill — keep the mince cold in the fridge while kneading and resting it. Allergens: contains milk and dairy (yogurt).
Adding a bit more dried mint to the yogurt sauce further balances the lamb's aroma.
Admin DadaGastro · verified in test kitchenHarcı tarifteki 1 saat yerine sadece 20 dakika dinlendirdim, köfteler ızgarada biraz daha kolay dağıldı ve şekillerini tam koruyamadı, bir dahaki sefere mutlaka tam süreye uyacağım.
Kuzu kıymanın yarısını dana kıymayla karıştırarak kullandım, aroma biraz daha hafifledi ama köftelerin dokusu yine de gayet yumuşak ve sulu kaldı, 500 gram toplam kıyma yine yetti.
Kıymayı tarifte açıkça uyarıldığı gibi buzdolabında soğuk tuttum, köfteler ızgarada hiç dağılmadan mükemmel şekillerini korudu, ailem bu köfteyi klasik dana köfteden bile daha lezzetli buldu.
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