Izmir Kofte

Step 1

Place the ground lamb into a large bowl.

Step 2

Add the minced onion, chopped mint, cumin, salt, and pepper to the lamb.

Step 3

Mix gently with your hands until the ingredients are evenly distributed and the mixture just barely holds together when squeezed—do not overmix or the meatballs will be tough.

Step 4

Form the mixture into 12 golf-ball-sized meatballs, about 1.5 inches across, by rolling between your palms.

Step 5

Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.

Step 6

Place the meatballs in the hot skillet in a single layer without crowding, spacing them so they do not touch.

Step 7

Cook for 5 minutes without moving them, until the bottoms are deeply golden and feel firm when poked with a spoon.

Step 8

Shake the skillet gently to roll the meatballs, then cook for another 3 minutes until the second side is also deep golden brown.

Step 9

Transfer the meatballs to a serving plate using a slotted spoon.

Step 10

Cut the lemon into four wedges and place them around the meatballs on the plate.