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Lamb meatballs with yogurt sauce

Lamb meatballs with yogurt sauce
Huge Galdones

You could say that Matt Jennings has been following the chef’s playbook. He’s got four nominations for James Beard’s Regional Best Chef award (Northeast, for his former Providence, R.I., restaurant Farmstead and his Boston restaurant Townsman), four wins at the ... Read more

Total time: About 1 hour | Serves 4

Yogurt sauce

  • 2 cups plain whole-milk yogurt
  • 2 garlic cloves, finely minced
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon finely chopped fresh mint
  • Salt and freshly ground black pepper

Step 1In a bowl, whisk together the yogurt, garlic, dill and mint. Season to taste with salt and pepper and set aside. This makes about 2 cups sauce, which will keep, covered and refrigerated, up to 3 days.

Meatballs and assembly

  • 1 ¼ pounds ground lamb
  • 1 egg, lightly beaten
  • ½ cup fresh bread crumbs
  • 1 large shallot, minced
  • 1 tablespoon harissa
  • 1 teaspoon kosher salt
  • ½ teaspoon cumin seeds, toasted and ground
  • ¼ teaspoon freshly-ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • Prepared yogurt sauce
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon toasted sunflower seeds, for garnish
  • Pickled chiles, homemade or store-bought, for garnish

Step 1In a large bowl, combine the lamb, egg, bread crumbs, shallot, harissa, salt, cumin and pepper and mix well. Shape into 24 small balls, dipping your hands in cold water as needed to keep the mixture from sticking.

Step 2In a 12-inch skillet, heat the olive oil over medium heat. When the oil is hot, add the meatballs in a single layer and fry, turning the meatballs so they brown on all sides, until cooked through, about 8 minutes. Using a slotted spoon, transfer the meatballs to a plate.

Step 3Spoon some yogurt sauce into the bottom of 4 bowls. Top with a few meatballs and garnish with the dill and mint, sunflower seeds and a few pickled chiles.

Note: Adapted from a recipe in “Homegrown” by Matt Jennings.


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