Growing up my mother would buy any meat that was on sale and call it beef. Venison, lamb, buffalo were all turned into roast beef, meatballs and hamburgers. She had quite an imagination for such a frugal lady. It all came to an end one night when my dad wanted steak for dinner. She swore on all her daughters (not me) that it was beef, but my dad knew better. He packed her bags and threw her ass out of the house.
Lamb is something that you like more the older you get. The fresher it is the less it has that “lamby” taste. I know “lamby” isn’t a word, but you know what I mean if you’ve had a piece of lamb that wasn’t fresh.
I love making these meatballs for parties or picnics. They’re small, sweet and crunchy and when you serve it with the yogurt sauce, they’re refreshing. P.S. My dad never threw my mother out, but I could tell by the look on his face that he so wanted to! - MySocialChef —The Charcuterie Expert
Test Kitchen Notes
Easy, accurate recipe instructions, which produced very tasty meatballs. The currants provide a nice sweet counterbalance to the rich tasting lamb. I was going to try slightly toasting the pine nuts, but was happy I didn’t. Toasting would have complicated the flavor and texture of the meatballs. - ECmtl —The Editors
Preheat your oven to 400 degrees. Add all the ingredients in a bowl and mix with your hands until everything is dispersed evenly. Roll some of the mixture in your hand to form meatballs (a little smaller than a golf ball). Place on a nonstick cookie sheet and bake for 20 minutes. ..................... Yogurt Dipping Sauce---
1 Cup 2% Greek Yogurt----
1 Tablespoon Dill – Chopped----
1 Tablespoon Mint – Chopped---
1 Teaspoon Lemon Juice---
Combine all the ingredients in a bowl and refrigerate. If your dipping sauce is too thick add another teaspoon of lemon juice.