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  • Middle Eastern Spiced Meatballs with Salted Yogurt and Mediterranean Herbs

    Ingredients

    Salted Yogurt

    Yield: 6 Portions, 24 Meatballs

    • Ingredients
      Amount
    • Plain Greek yogurt
      2 cup.
    • Lemon zest
      2 tsp.
    • Salt
      as needed

    Spice Paste

    • Ingredients
      Amount
    • Onion, finely minced
      1 cup
    • Carrot, finely minced
      ½ cup
    • Garlic cloves, finely minced
      ½ Tbsp.
    • Ginger, minced
      1 tsp.
    • Coriander seeds, toasted, ground
      ½ Tbsp.
    • Paprika
      1 tsp.
    • Cumin seeds, toasted, ground
      1 tsp.
    • Cinnamon, ground
      ¼ tsp.
    • Allspice, ground, a pinch
      1 ea.
    • Kidney beans, rinsed, drained
      ½ lb.
    • Lamb, ground, lean
      ½ lb.
    • Cilantro, chopped
      1 Tbsp.
    • Parsley, chopped
      1 Tbsp.
    • Lemon zest
      1 tsp.
    • Green onions, chopped
      3 Tbsp.
    • Whole wheat bread crumbs or panko
      ¼ cup
    • Eggs, beaten
      1 ea.
    • Salt
      as needed
    • Black pepper, ground
      as needed

    Herb Salad

    • Ingredients
      Amount
    • Parsley leaves
      ¼ cup
    • Mint leaves
      2 Tbsp.
    • Cilantro leaves
      2 Tbsp.
    • Chives, cut in ½” pieces
      1 Tbsp.
    • Lemon juice
      1 Tbsp.
    • Extra-virgin olive oil
      1 Tbsp.

    • Ingredients
      Amount
    • Za’atar
      as needed
    • Aleppo pepper
      as needed

    Method

    For the Salted Yogurt:

    1. Combine the yogurt and lemon zest in a bowl. Season with salt and pepper.

    For the Spice Paste:

    1. Heat a sauté pan over medium heat. Add the canola oil, onions, and carrots. Let cook until slightly caramelized and cooked through. Add the garlic, ginger, and spices. Season with salt and pepper. Cool.
    2. Coarsely chop the kidney beans.
    3. Place the ground lamb in a large bowl, add cooled onion/garlic mixture, cilantro, parsley, zest, green onions, breadcrumbs, and egg. Mix well into a homogenous mixture. Gently mix in the kidney beans. Season with salt and pepper. Cook off a test meatball and adjust the seasoning with more salt if necessary.
    4. Form into 1-inch meatballs, and place the meatballs on a lightly oiled baking sheet. Refrigerate until firm, about one hour.
    5. Preheat a 425°F oven.
    6. Roast the meatballs in the oven until caramelized and cooked through, about 10 minutes.

    For the Herb Salad:

    1. Place the herbs in a bowl. Season with salt and pepper. Drizzle with lemon and extra virgin olive oil.

    To Serve:

    1. Spread a layer of yogurt on the platter.
    2. Top with meatballs, place the herb salad on top, drizzle with the juices in the bottom of the bowl, and sprinkle with za’atar and Aleppo pepper.
     Recipe by Chef Barbara Alexander