Manti Meatballs

Meatballs

• 1 pound ground grass fed lamb
• 2 large cloves garlic, finely minced
• 1 fat shallot, finely minced
• 3 tablespoons bread crumbs
• 1 tablespoon olive oil
• 3 tablespoons mint, chopped finely and divided (2 tablespoons for the meatballs and the third for garnish)
• 1/4 teaspoon Aleppo pepper
• 1/4 teaspoon ground sumac, and a pinch more for garnish
• 1/4 teaspoon salt

Yogurt Sauce and Aleppo Infused Oil

• 1 cup Greek yogurt (2% and even fat free is fine)
• 1 tablespoon milk
• 1 large clove garlic, finely minced
• 3 tablespoons olive oil
• 1/4 teaspoon Aleppo pepper

1. Heat oven to 375 degrees. Line a half sheet pan with parchment paper.
2. Place all of the meatball ingredients in a bowl and combine gently with a fork or your hands. Form the lamb mixture into tiny meatballs, no more than an inch in diameter, and place onto the parchment lined pan. You should have 50 - 60 balls.
3. Bake the meatballs for 25 - 30 minutes or until nicely browned and cooked through.
4. In a small bowl, mix the yogurt with the remaining 1 clove minced garlic. Add the milk and mix to thin to a thick sauce consistency. Arrange the yogurt sauce over platter or low-sided bowl. Top with remaining 1 tablespoon of chopped mint and pinch of sumac as garnish.
5. In a small saucepan, mix 3 tablespoons olive oil and 1/4 teaspoon Aleppo pepper, and warm gently over low heat.
6. Once meatballs have finished cooking, remove them gently, one by one and arrange on the garnished garlic sauce. Drizzle with the Aleppo infused oil.
7. Enjoy with flatbread or over orecchiette pasta. If serving over pasta, place the cooked pasta in a large bowl and then layer on the yogurt, garnishes, meatballs and Aleppo oil in that order.