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!
fromtheathleteskitchen.com 