Moroccan Lamb Meatballs
Makes 22 to 24 meatballs
Minted yogurt sauce:
1 cup plain Greek yogurt
1 clove garlic, crushed
2 tablespoons fresh mint, finely chopped (or 1 tablespoon dried)
Squeeze of lemon juice
Salt and pepper to taste
Meatballs:
1 pound ground lamb
1 small onion, grated (about 1⁄2 cup, including juices)
1⁄2 cup panko breadcrumbs
1 egg
2 cloves garlic, crushed
1⁄4 cup coriander/cilantro leaves and stems, finely chopped
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon paprika
1⁄2 teaspoon ground cinnamon
⁄2 teaspoon cayenne 1 pepper
1⁄2 teaspoon salt
Black pepper
1 tablespoon olive oil
To serve as pockets (optional):
4 flatbreads Lebanese or pita bread
Shredded red cabbage, carrot and mint or lettuce, tomato slices and finely sliced red onion
Extra mint and coriander/cilantro optional for garnish
Make minted yogurt sauce: Mix all ingredients in a bowl. Set aside for about 20 minutes.
Make meatballs: Place all ingredients except oil in a bowl. Mix well.
Measure out 1 heaping tablespoon of mixture, then roll into a ball. You should have 22 to 24 meatballs.
Heat oil in a skillet over medium heat. Add half the meatballs and cook, turning to brown all over, 8 minutes, or until cooked through. Transfer to a plate, and then cook remaining meatballs.
Serve with minted yogurt sauce, garnished if desired.
Oven option: Preheat to 400 degrees. Coat meatballs with vegetable oil spray and then bake 20 minutes, until browned.
To make sandwiches: Cut pita pockets in half, warm for 10 seconds in the microwave, then pry open. Stuff with cabbage or lettuce mixture, then meatballs. Finish with yogurt sauce and more fresh mint and coriander if desired.
From famed Boston Chef Dante de Magistris, these small bites will tick off all the necessary requisites for alleviating hunger pangs. Sarah Nelson of The Ruby Tap suggests a Syrah/Sangiovese blend, Il Borro Pian di Nova from Tuscany, or a Sauvignon Blanc to pair with this dish. The recipe is lightly adapted.