The centerpiece of any meze platter is a heap of these tender, super-flavorful meatballs. Lamb might be a conflicting purchase for some, so when buying it, be sure to source it from someone who you trust has treated their animals with the best of care. For those of you in the L.A. area, we suggest going to butchers who know the farmers rather than stores that buy meats from large distributors. We love working with the fine folks who own and operate small, sustainable shops such as Belcampo, A Cut Above, Electric Butcher and some of the farmers who sell at your local farmers markets. Take a few minutes while the meatballs are cooking to make the Labneh dip to serve alongside them.
Kefte (Lamb Meatballs)
1lbGround lamb meat
1Yellow onionthinly sliced
½cupDrained roasted red peppersfinely chopped
1TbspItalian parsleyfinely chopped
In a large bowl gently mix lamb, mint, grated onion, paprika, cumin, salt, black pepper, and cayenne. Using moistened hands roll meat mixture into 1 1/2-inch meatballs of about 2 tablespoons (purple scooper). Arrange on sheet
Heat skillet over medium-high heat with about 1 tablespoon of olive oil. When oil is hot, add sliced onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Remove to rimmed baking sheet.
Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet. Add oil to skillet if dry. Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 1 tablespoon molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 1/3 cup, stirring occasionally. Return onions and meatballs to pan with pepper sauce. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired.