Monday, April 9, 2012

Gyro Meatballs

Gyro Meatballs

These gems are absolutely divine!!  A foodie friend and kindred sister had me totally salivating when she showed pictures of her luscious lamb chops marinating for part of her Easter dinner...
So I quickly defrosted some ground lamb, and made what I know my family truly adores!!
I love making the Gyro meat into meatballs and then skewering them.  I either grill them, or bake them (the above were baked). 
They look absolutely gorgeous and so funky!!  Your guests will think you're an absolute culinary genius, which at this point, you will smile that dazzling smile and take full credit!!  Plus, they're absolutely delicious!!
The entire dish takes less than 30 minutes to prep, including the skewers, and you can see how fancy they look.  Ready for some dazzle?

Here we go:

Gyro Meat Meatball Mixture:
1lb ground beef
1/2lb ground lamb
1/2lb ground pork
1/2 cup unseasoned bread crumbs (I used Panko)
2 eggs
1/4 cups of mint finely chopped or 1 tsp dried
1-1/2 tsp dried thyme
1 tsp cumin powder
1/2 tsp each salt & pepper
2 garlic cloves crushed
1 Sm onion finely diced
2 tsp olive oil

Additional ingredients for grilling:
Skewers (soaked in water for about 5 minutes to prevent burning)

In a medium bowl add all your ingredients.

Mix till thoroughly combined.  Using a small cookie scoop or your very clean hands make into meatballs, place on a plate and continue making the meatballs.
When you have finished making your meatballs, now comes the fun part... let's skewer!!

 Take each meatball and pierce straight through the middle.  Add 4-5 meatballs per skewer and set on your foil lined baking sheet (ensures easier clean up, those of you that read my blog know I'm ALL ABOUT easy clean up), set aside.
Continue with skewers until all meatballs have been used.  I usually soak about 20 skewers.  This way I am not wasting an entire package by presoaking.  If I need more, I can then judge how much I will need.

Bake in a preheated 350 oven for 30-35 minutes till all meat mixture has cooked through and the meatballs are nice and crispy on the outside.  That's the best part of a Gyro, having a crispy outside texture!!  If you're grilling, grill on medium low heat for about 15-20 minutes or so.  Judge it by the crisp on the outside, and break open one to ensure pork has cooked all the way thru.

Place on a pretty plate, serve with your favorite salad and crusty bread, heck add tzatziki sauce if you like, or not!! 

The best part?? Easy, amazing delicious, with dazzling presentation!!  
No-one needs to know how easy these were to make *shhhhhhhh*!! ;-)

Kali sas oreksi!!

Dishin with Didi

No comments :

Post a Comment