Quick Lamb Meatballs
- 1 Pound ground lamb
- 1 Tbsp yogurt sauce (recipe follows)
- 0.5 cup freshly ground black pepper
- 1 tsp kosher salt
- 2 tsp harissa
- 2 tsp chopped fresh cilantro
- 2 Tbsp garlic clove, minced
Preheat the oven to 350°F. In a large bowl, combine the lamb, garlic, cilantro if using, harissa, salt, and pepper. Roll 1-tablespoon balls between your palms and place on a rimmed baking sheet. Set a large ovenproof pan over medium heat. When the pan is hot, add the meatballs and sear on all sides, 3 to 5 minutes total. Transfer to the oven and cook the meatballs for 4 to 6 minutes, until the insides are pink and the outsides are golden brown. Transfer to a serving dish, drizzle yogurt sauce over the top, and serve.
- a squeeze of lemon juice
- 1 chopped fresh cilantro
- 2 tsp plain yogurt
- salt and freshly ground black pepper
For the yogurt sauce: In a medium bowl, combine the yogurt, cilantro if using, harissa, and lemon juice; season with salt and pepper. Whisk until the yogurt is thin and creamy. Keep in the refrigerator for up to 7 days.
Recipe from The Butcher's Guide to Well-Raised Meat by Joshua and Jessica Applestone/ Clarkson Potter, a division of Random House, 2011.