When we think of sun-drenched Greece, we think of olives, feta cheese, preserved lemons, and oregano. These salty, tangy, and fragrant ingredients instantly transport us to the Mediterranean islands. These meatballs capture the essence of Greek flavors and roll it all up into a meatball. You can buy preserved lemons, but our quickie recipe below is a no-brainer. Serve with a big ladleful of Classic Tomato Sauce (page 56).

　　

Ingredients

Makes about 2 dozen 1 1/2-inch meatballs

　　2 tablespoons olive oil

　　2 pounds ground lamb

　　2 large eggs

　　1/2 cup bread crumbs

　　1/4 cup pitted, chopped kalamata olives

　　1/4 cup chopped fresh parsley

　　3 tablespoons crumbled feta cheese

　　3 tablespoons chopped fresh mint

　　1 tablespoon chopped fresh oregano or 1 teaspoon dried

　　1 small garlic clove, minced

　　1 1/2 teaspoons salt

　　1/4 Quick Preserved Lemon, chopped (recipe follows)

　　

Quick Preserved Lemon

1 lemon

　　1/2 cup salt

　　

Step 1

Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

　　

Step 2

Combine the ground lamb, eggs, bread crumbs, olives, parsley, feta, mint, oregano, garlic, salt, and preserved lemon in a large mixing bowl and mix by hand until thoroughly incorporated.

　　

Step 3

Roll the mixture into round, golf ball–size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

　　

Step 4

Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.

　　

Step 5

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

　　

Quick Preserved Lemon

Step 6

Bring 2 quarts water to a rolling boil in a saucepan over high heat. Add the lemon and salt and bring back to a boil for 15 minutes. Remove the lemon from the water and allow to cool.

　　Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.