Keftedes

Yield = 23 to 25 small or 12 to 14 large

1 lb. ground lamb*
salt and freshly ground pepper
1 teaspoon oregano plus more for sprinkling
1 small red onion, finely minced (about 1/3 cup or more to taste)
2 heaping tablespoons mint, chopped
2 tablespoon chopped fresh parsley
1 tablespoons olive oil
½ c bread crumbs
2 tablespoons red wine
1 eggs, lightly beaten
red wine vinegar for sprinkling (optional)

* If you can’t find ground lamb, buy a piece of lamb (shoulder is nice) and grind it yourself or have the butcher grind it for you at the market.

Put the ground lamb in a large bowl and spread out to create a thin layer. Season all over with salt and pepper. Sprinkle the onion over the meat. Top with the herbs and the olive oil.

Moisten crumbs with the wine, then add to the meat bowl. Add the egg to the meat bowl and then gently mix all of the ingredients together being careful not to over mix.

When the consistency is such that a ball holds together, place it on a sheet pan. Season with a pinch more salt, pepper and oregano. Broil 4 minutes. Remove from oven, let cool, then taste it. Adjust meat mixture accordingly with more salt, pepper, oregano, onion or herbs. Broil another one, taste it, etc. — repeat process until you’re happy with the flavors. Chill your meatball mixture for at least an hour. This mixture can be made up to a day in advance, too.

Roll meatballs into pan and season with a pinch more salt, pepper and oregano. Microwave for 7 min at 50% power. This might be a Greek tradition, but we sprinkle the just-broiled meatballs with a little bit of vinegar. Try it. You might like it, too. Erve with roasted cabbage wedges.

Roasted Cabbage

Preheat oven to 400ºF. Toss cabbage wedges with olive oil and kosher salt on a sheet pan. Roast for 20 to 30 minutes. Test with a knife — they should be tender.