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A Girl and Her Pig's Lamb Meatballs with Yogurt, Eggs, and Mint

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In anticipation of this year's Piglet, we'll be sharing articles, recipes, and tips from past winners. Following The Art of Living According to Joe Beef is A Girl and Her Pig. Learn more about this year's tournament here, or head to Provisions to add some of the titles to your bookshelf!

Today: A meatball from April Bloomfield that travels the world. 

These are not straight-up Italian meatballs. The sauce has a bit of North Africa and Mediterranean in it, so the dish is exotic and comforting at once. The sauce has a whiff of cumin and mint, both good friends to ground lamb. Just before I serve the meatballs, I add little blobs of yogurt, crack a few eggs into the pot, and let them poach. 

Lamb Meatballs with Yogurt, Eggs, and Mint

Serves 4

2 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
2 1/2 tablespoons Maldon or another flaky sea salt
1/2 pound (about 2 cups) fine bread crumbs
1 tablespoon extra virgin olive oil
1 large Spanish onion, finely chopped
5 garlic cloves, thinly sliced
1/2 teaspoon Maldon or another flaky sea salt
2 teaspoons coriander seeds, toasted and ground
1 1/2 teaspoons cumin seeds, toasted and ground
2 Dutch or other spicy long red chilies, pierced with a sharp knife
One 28-ounce can peeled whole tomatoes, drained, trimmed, and squished with your hands
About 1/2 cup whole milk Greek-style yogurt
4 large eggs
A small handful of mint leaves
A small handful of small, delicate cilantro sprigs
Extra virgin olive oil

Read the full recipe (and save and print it) here.

Photo by David Loftus

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Automagic Spring Menu Maker!

Tags: Egg, Mint, Yogurt