French-Style Lamb Keftedes with Umami Gravy
A French-inspired twist on traditional Greek lamb meatballs, served in a rich and savory umami gravy.
Ingredients
- ●500g Lamb
- ●1 cup Breadcrumbs
- ●1 medium Onionfinely chopped
- ●3 cloves Garlicminced
- ●1 Eggslightly beaten
- ●1/4 cup Greek yogurt
- ●2 tbsp Umami paste
- ●to taste Salt
- ●to taste Black pepper
- ●2 tbsp Piquant sauce
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large mixing bowl, combine lamb, breadcrumbs, onion, garlic, egg, Greek yogurt, umami paste, salt, and black pepper. Mix well with your hands until just combined.
- 3
Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place the meatballs on a baking sheet lined with parchment paper.
- 4
Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through.
- 5
While the meatballs are baking, heat 2 tablespoons of piquant sauce in a large skillet over medium heat.
- 6
Once the meatballs are done, remove them from the oven and carefully place them in the skillet with the piquant sauce.
- 7
Toss the meatballs in the skillet to coat them evenly with the sauce.
- 8
Serve the French-Style Lamb Keftedes hot, garnished with fresh parsley and accompanied by a side of rice or roasted vegetables.