• 1 medium Ohio onion, finely chopped
  • 2 teaspoons chopped fresh oregano
  • 1/4 cup water
  • 1/2 tablespoon red wine vinegar
  • 3 slices firm Ohio white bread, crust removed
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 ounces Ohio ground lamb
  • 11/2 tablespoons freshly grated cheese such as Kefalotyri, Kasseri, Asiago, or Ohio Parmesan
  • 1/2 cup finely chopped blanched Ohio almonds, walnuts or pine nuts
  • 1/4 cup fresh flat-leaf Ohio parsley, chopped



Place onion and water in small bowl, cover with plastic wrap and microwave until water boils. Let stand for 5 minutes to soften onion, drain. Tear bread into pieces, put in medium bowl and cover with water. Let soak for a few minutes, then remove bread and squeeze dry. Mix onions, bread, lamb, cheese, herbs, vinegar, salt and pepper together. Cover with plastic wrap, patting it down to seal out the air, and refrigerate for several hours or overnight. When ready to cook, mix again lightly, then roll into walnut-sized balls. Spread chopped nuts on a plate and roll the meatballs in the nuts. Pour 1/2 -inch oil in deep frying pan and fry meatballs until browned on all sides. Transfer to paper-towel lined platter to drain. Serve warm or at room temperature. May be served as main dish with rice, or as appetizer with a dipping sauce made from 1 cup plain yogurt, 1/2 cup finely chopped cucumber and 1 teaspoon chopped fresh mint.