I’ve been overthinking it lately. I’ve been so focused on trying to always bring you something fresh and new, that I forget my old reliables. So let’s get straight to it! These simple lamb meatballs are an absolute staple in my kitchen. Seasoned simply with garlic, onion, salt, pepper, mint and parsley, they come together in just a few minutes. Sometimes I’ll cook them in a tomato sauce, sometimes I grill them and serve them with yoghurt, or I’ve even turned them into the most delicious lamb burgers with a tomato kasundi. They were so good. All these various iterations are a reminder of the simple accessibility and deliciousness of good mince. Mince, also known as ‘ground meat’ in my home country, is usually comprised of all the trim or small muscles of meat and fat that don’t make it into the major cuts. Lucky for us, this typically means great flavour and great value.
When I was a child, beef mince made regular appearances at our table in the classic Cuban dish of picadillo. It’s a saucy sort of sofrito based dish which is particularly intriguing with its finishing seasonings of a bit of cinnamon, along with sultanas and olives – surely a Moorish/Spanish influence. We ate this so much that, truth be told, we got a bit sick of it. But time and experience are our greatest teachers, and now that I understand just how hard it was for my mom to raise 3 children, work, maintain a home and husband, keep pets alive, etc. I take back my every sigh at the sight of picadillo. Mince got the meal on the table in under 30 minutes, it could be stretched to feed the crowd, and it was affordable. And you know what? It was super delicious.
I could go on, but really this is a dish that doesn’t need a big introduction or explanation. It’s easy and it’s yummy and I hope you’ll try it out, perhaps changing it up and adapting to whatever you have. Use a different kind of legume? Skip the beans and serve with rice instead? Add a drizzle of pomegranate molasses for a sweet and sour tang? If you must, skip the whipped feta and just serve with yoghurt? Serve with soft pita for mopping it all up? Skip the dill because there’s already a lot of herbs in the mince? All good ideas – you can’t go wrong.
As always, please send me any questions or comments through my website. I love hearing your feedback and would love to see pictures of your cooking too. Hope you’re all doing well and taking care of yourselves.
Lamb meatballs with whipped feta, chickpeas and dill
Out now: Recipes for a Lifetime of Beautiful Cooking
If you have any questions, comments or feedback, please reach out via instagram @daniellemariealvarez or via my website.