Meatballs are a great way to utilize the lesser cuts of meat. And by lesser, I mean tougher. Grinding the meat breaks down the muscle tissues, yielding a product that's tender and cooks quickly. What makes these cuts tough also makes them more flavorful. The meat we typically eat are the muscles — legs, tenderloin, racks and flank. The more use the muscles get, like the legs, the tougher the meat. But this means more blood flows through them, so the meat is also more flavorful.
Adina Kebabi
1 lb. ground lamb
1 onion, finely chopped
½ cup chopped parsley
1 clove garlic, minced
1 tsp. lemon zest
1 tsp. cinnamon
1 tbs. mint
½ tsp. crushed red pepper flakes
salt and pepper to taste
1. Gently mix all ingredients together. Form into a sausage shape around a skewer.
2. Grill (or saute) over medium high flame, until golden brown and cooked through. Serve with Salad, Roasted Tomatoes and Roasted Onions.
Salad
1 red onion, finely sliced
¼ cup flat parsley leaves
1 ½ tsp. sumac
1. Mix everything together.
