-
Prep time
30 minutes
-
Cook time
25 minutes
-
makes
40 small meatballs
Author Notes
Who says lamb, often says Middle Eastern and Mediterranean cuisine. The dish that I am presenting to you is precisely halfway between traditional meatballs and the famous koftas, very common in this region of the world. I tried several versions before finding the one I liked the most. The same goes for silky and creamy yogurt sauce that accompanies these meatballs.
I can finally share with you the very best version of my lamb meatballs, inspired by Turkish cuisine. Don't be skimpy on the spices or herbs that will garnish this beautiful dish to place directly on the table. Accompany it all with simple greens, a great fattouche salad or a nice rice pilaf.
—Jonathan Michaud
Continue After Advertisement
Ingredients
- INGREDIENTS FOR THE MEATBALLS
-
2 1/4 pounds
(1kg) ground lamb
-
150 grams
breadcrumbs
-
70 grams
toasted pine nuts, thinly chopped
-
80 grams
crumbled feta cheese
-
1
small onion, very finely chopped
-
4
garlic cloves, finely grated
-
1 tablespoon
paprika
-
1 tablespoon
ground cumin
-
1 teaspoon
ground cinnamon
-
2 teaspoons
ground coriander
-
2 teaspoons
ground allspice
-
1 pinch
Cayenne pepper
-
2 tablespoons
finely chopped fresh mint
-
2 tablespoons
finely chopped fresh dill
-
zest of 1 lemon
-
1
egg
-
salt and pepper, to taste
- INGREDIENTS FOR THE SAUCE
-
1 cup
vegetable or chicken broth
-
1 cup
plain Greek yogurt, lightly thinned with milk or lemon juice
-
1 tablespoon
cornstrach mixed in 2 teaspoons of water
-
1
egg, beaten
-
salt and pepper, to taste
-
for serving : crumbled feta, mint, dill, sumac, tumeric
Directions
-
Preheat the oven to 200°F. Prepare a baking sheet covered with absorbent paper. In a large bowl, combine all the ingredients for the meatballs. Salt and pepper generously. Mix well with your hands and form compact balls of approximately 2-inch or between 40 and 43g each. Set on another baking sheet or large plate.
-
In a large non-stick frying pan, heat 2 tablespoons of olive oil over medium-high heat. Brown half of the meatballs, turning them from time to time, until they take on a nice color. Remove from the pan and place on the baking sheet with absorbent paper. Repeat with the rest of the meatballs, adding a little oil if necessary. Reserve the meatballs in the oven while you prepare the sauce.
-
For the sauce: In the same pan, heat broth until simmering. In a bowl, whisk together the slightly diluted yogurt with lemon juice or milk, the diluted starch and the beaten egg. Whisk well to obtain a homogeneous mixture and season. Gradually transfer to the hot broth, whisking continuously. Leave to simmer over medium heat, whisking to thicken. The sauce should never boil. Adjust seasoning to taste.
-
Serve the sauce at the bottom of a large serving dish and arrange the meatballs in the sauce. Top with crumbled feta, mint, dill and sprinkle with turmeric and sumac to taste. Serve with a buttery couscous and green vegetables.
See what other Food52ers are saying.