by healthierkitchen
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my 36 recipes »
healthierkitchen's Notes:
Expand1 pound ground grass fed lamb Ask a question about this ingredient
2 large cloves garlic, finely minced Ask a question about this ingredient
1 fat shallot, finely minced Ask a question about this ingredient
3 tablespoons bread crumbs Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
3 tablespoons mint, chopped finely and divided (2 tablespoons for the meatballs and the third for garnish) Ask a question about this ingredient
1/4 teaspoon Aleppo pepper Ask a question about this ingredient
1/4 teaspoon ground sumac, and a pinch more for garnish Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 cup Greek yogurt (2% and even fat free is fine) Ask a question about this ingredient
1 tablespoon milk Ask a question about this ingredient
1 large clove garlic, finely minced Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1/4 teaspoon Aleppo pepper Ask a question about this ingredient
Preheat oven to 375 degrees. Line a half sheet pan with parchment paper.
Ask a question about this stepPlace 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.
Ask a question about this stepBake the meatballs for 25 - 30 minutes or until nicely browned and cooked through.
Ask a question about this stepIn 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.
Ask a question about this stepIn a small saucepan, mix 3 tablespoons olive oil and 1/4 teaspoon Aleppo pepper, and warm gently over low heat.
Ask a question about this stepOnce meatballs have finished cooking, remove them gently, one by one and arrange on the garnished garlic sauce. Drizzle with the Aleppo infused oil.
Ask a question about this stepEnjoy 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.
Ask a question about this stepI haven't tried it with beef only because my family loves it this way, but I bet it would work. You might increase the mint a tiny bit as you'll lose a little of the stronger lamb flavor, but if you use grass fed, it shouldn't be too different. Would love to hear how it comes out if you do try.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
How interesting! Definitely on the "must try" list. ;o)