Lamb is readily available in most supermarkets. The freshest lamb will have soft pink and red flesh with marbling throughout. Avoid anything that looks grey in color.
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Wrap the lamb in it in its original packaging, airtight, with plastic wrap or aluminum foil. From there, you can also place the meat in an airtight freezer bag to prevent freezer burn. Chops and loins fare best when wrapped individually.
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Lamb can be defrosted in three ways. As with most meat, refrigeration is the most effective, albeit slowest method. Lamb meat defrosted in the fridge can actually be re-frozen before or after cooking, though there may be a loss of moisture. If you're in a pinch, lamb can be defrosted in the microwave, or placed in a bowl of cold water (which should be replaced every 30 minutes).
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Next: How to Store Meatballs
How to Store Meatballs
Cooked meatballs can be stored in an airtight container and refrigerated for up to four days. You can also individually wrap larger meatballs in aluminum foil for maximum freshness.
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Next: How to Freeze Meatballs
How to Freeze Meatballs
To freeze meatballs, simply transfer them from the fridge if they are already stored in appropriate airtight packaging. If not, meatballs can be placed in a freezer-safe container or bag. Be sure to eliminate as much air as possible prior to storing and you'll have fresh meatballs up to four months after freezing.
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Next: How to Thaw Meatballs
Meatballs can thawed in a microwave, but be sure to turn them frequently and consume immediately. You can also bake frozen meatballs on a cookie sheet at 350° for 25-30 minutes. For those who aren't in a rush, placing the frozen meatballs in the refrigerator is always the most effective thawing method.
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If you visit Turkey, you’ll see köfte—balls of ground meat (or sometimes ground vegetables) seasoned with onion, herbs, and spices—everywhere. The recipes vary from region to region and town to town. Some köfte are made with bulgur, rice, or breadcrumbs; others are meat only, mostly lamb, but sometimes a combination of beef and lamb. They are served with flatbread, onions sprinkled with sumac, and yogurt.
Special equipment: Roll your köfte meat around wide, flat wooden skewers. If you use thin skewers, your köfte will likely fall into the grill.
You’ll also need four standard 4-1/2-pound bricks. Wrapped in foil and placed in pairs on opposite ends of the grill, they hold the ends of the skewers aloft so that the köfte float well above the flames as they cook. Bricks can be purchased at most hardware stores.
Game plan: To prepare the köfte indoors, set the broiler to high and arrange a rack in the middle of the oven. Form the lamb mixture into flat meatballs (no skewers) and place them on a baking sheet, making sure they’re not touching. Broil until the köfte are no longer pink in the middle, about 10 minutes.
This recipe was our featured Gateway Dish for Turkey.