I love this meal because it can be made ahead, it’s light enough for mid-day but also satisfying enough to call dinner, it’s seasonal, it’s well balanced, and it’s perfect for mid-week.  Plus, it can be arranged in a fun way to make a week-day meal more than just functional.  Let’s break it down:

– Lamb Meatballs in Lettuce Wraps: Ground Lamb with Middle Eastern Spices, plus Leafy Greens

– Strained Greek Yogurt with Dill:  Exactly what it sounds like, used as a cooling garnish to balance out the smoky spices in the meatballs, plus provide creamy texture.  Adds calcium (plus additional protein) to the meal.

– Harissa Sauce: A dot of harissa placed on a dollop of the yogurt gives a finishing kick, with a variation on the spice in the meatballs.

– Sliced Bread and Olive Oil:  Because I can’t go very long without these foods, plus it’s delicious spread with some of the yogurt and topped with a meatball to mix up the bites.

– Orange Slices: The perfect simple dessert after the layers of flavor listed above!

Servings: About 16 Mini-Meatballs, aka 2-3 Servings

Time: 1 Hour

Hands-On Time: 45 Minutes

Kitchen Equipment:  Mixing Bowl, Measuring Spoons, Heavy Non-Stick Frying Pan, Kitchen Tongs

Ingredients:

For the Meatballs:

– 1 Lb Ground Lamb – If possible, ask the butcher to grind lamb stew meat while you wait, or, grind it at home (the Kitchen Aid Stand-Mixer has a meat grinding attachment that’s very easy to use and clean.)

– 1/4 Tsp Cayenne

– 1 Tsp Ground Cumin

– 1 Tsp Ground Coriander

– 1 Tsp Sweet Paprika

– 1 Tbsp Coarsely Chopped Parsley

– 1/2 Tsp Salt

– 1/2 Tsp Pepper

– 2 Tbsp Canola Oil, Separated

For the Garnishes:

– Several leaves Butter, Oakleaf or Curly Lettuce, washed and dried

– 2/3 Cup Plain Greek Yogurt, preferably strained

– 3-4 Sprigs Fresh Dill

– 1 Tbsp Harissa Sauce

– 2-3 Tbsp Olive Oil, for Dipping

– Sliced Fresh Bread

– One Peeled Orange Per Person

Steps:

For the Meatballs:

– Add all of the spices, plus the chopped parsley to a mixing bowl and whisk to incorporate.

– Add in the ground meat and using your hands, fold the spices and parsley into the meat until  evenly incorporated.

– Shape into small balls, about ping-pong sized, and set in a flat dish.  Set aside for now, or, cover and keep in the fridge for 2-3 days.

– When ready to cook, place the dish with the meatballs, plus a plate covered with two paper towels, next to the stove top.

– Measure one tbsp Canola Oil into the heavy-bottomed pan and carefully place about half the meatballs into the pan, allowing enough space between so that you can easily maneuver the Kitchen Tongs around each one.

– Place the pan over medium-high heat and sear the bottoms about 30-45 seconds, then using the tongs turn the meatballs and continue to sear the sides.  Then, lower heat and cook 4-5 minutes more, until cooked through.

– Set cooked meatballs on the paper towel and repeat with the second batch.

– Place the cooked meatballs and lettuce on the same tray for ease of operations to and from and at the table.

For the Garnishes:

– Break off the dill leaves from the stalks and stir into the yogurt.  Serve in a small bowl.

– Set up yogurt, Harissa, bread and oil on a second tray or board, again for general ease of operations!

– Arrange dessert:

– And you are ready to dig in!  Set up bites however you like.  I started with lettuce and added meatballs, yogurt and Harissa, then moved on to yogurt and meatballs on the bread.  Win-win!