These meatballs are super tender, and although I could only find Australian ground lamb, the yogurt cut that typical gamey taste. Serve up a few with mini pita rounds or wedges and cucumber slices to get some extra mileage out of your yogurt dipper. Or serve with Pilaf and a salad.
Plain yogurt (1c +)
2 cloves garlic
1/2 small onion
1 handful parsley
1 pkg mint leaves
1/2 t each Salt & Pepper
1/4 t crushed red pepper flakes
1/2 c fresh bread crumbs *
1 lb ground lamb
* I always throw any odd pieces of bread in a container in the freezer to grind when I accumulate a good amount - doesn't matter if it's end slices, a hamburger roll, etc. Comes in very handy for meatballs, meatloaf, croquettes, toasting for a crispy garnish ...
- Start by making your yogurt sauce to give the garlic and mint a chance to impart their flavor. Mix 1c yogurt with 1/2 to 1 clove garlic (minced), depending on your preference, and about half the mint leaves (finely chopped). Cover and store in the fridge until needed.
- Let the lamb sit out for a while so it's not extremely cold - you don't want it to toughen up when it hits a hot pan.
- Preheat oven to 350. If you do not have an oven-proof skillet, line a baking sheet with foil and place it in the oven while pre-heating so you can transfer your browned meatballs to it without cooling them down.
- In a blender or food processor, puree the remaining clove of garlic with the onion, egg, parsley, remaining mint leaves, 3T yogurt, salt, pepper, and crushed red pepper.
- Mix the lamb, bread crumbs, and puree until well combined, then roll into 1" balls. The mixture will be soft and somewhat sticky.
- Coat the bottom of an oven-proof skillet with olive oil over moderate heat, then - using a spoon to keep them rolling, brown the meatballs all the way around.
- Transfer the pan to the oven to finish cooking through. I had mine in for about 20", but I realize people are leaning toward lamb that is more and more rare over time, so that's up to your preference. Just cut one open to check.
|You can see how juicy they are. :)|