Lamb Meatballs With Cucumber Mint Yogurt and Couscous |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Chef Ivy Starks creation for chef on a shoestring budget . prep does not include the 4 hour time to drain yogurt Ingredients:
1/2 cup breadcrumbs |
1/4 cup milk |
1 lb ground lamb |
1 cup blanched almond, toasted and ground |
1/3 cup chopped onion |
1/3 cup raisins, coarsely chopped |
1 egg, lightly beaten |
3 garlic cloves, minced |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh cilantro |
1 tablespoon chopped fresh mint |
1/4 teaspoon chili pepper flakes |
salt & freshly ground black pepper |
2 tablespoons olive oil, plus more |
olive oil, for drizzling |
1 teaspoon chopped parsley |
1 cup yogurt |
1 cup cucumber, peeled, seeded and coarsely grated |
1/4 cup mint, minced |
3 tablespoons lemon zest, minced |
kosher salt & freshly ground black pepper |
couscous |
Directions:
1. In a small bowl, soak bread crumbs in milk. In a medium bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper.
2. Drizzle olive oil onto a sheet pan you will place the meatballs on and rub oil into the palm of both hands.
3. Form meat mixture into meatballs 1/2-inch in diameter. The recipe makes about 30 golf ball-sized meatballs.
4. Heat oven to 400, place meatballs on a baking sheet and cook about 12 minutes until heated through.
5. Yogurt sauce:.
6. Place the yogurt in a sieve lined with cheesecloth. Allow to drain at least two hours to overnight.
7. Toss the cucumber in 2 teaspoons salt and place in a sieve to drain for at least two hours.
8. Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper.
9. Serve warm over couscous and drizzled with yogurt sauce and, parsley and sesame seeds.
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