Meatballs, anyone?
It still touches my heart. I’ve watched “The Sound of Music” almost every year since the movie first screened in 1965. The songs fill me with joy, especially “My Favorite Things,” flawlessly sung by Julie Andrews. Playing the part of Maria, a young and perky novice nun, Andrews voices her love of “cream-colored ponies and crisp apple strudels, doorbells and sleigh bells and schnitzel with noodles.”
I don’t argue with Rodgers and Hammerstein’s choices. Crisp apple strudel is a true culinary work of art, the dough a challenge to prepare, and of course the flavor and texture are irresistible. And there’s no quarrel with the inclusion of schnitzel with noodles; ah, the meat, pounded, breaded, then fried until the exterior is delightfully browned, the wiggly noodles awash in sweet butter to coat. Mmmm.
LAMB MEATBALLS WITH CUCUMBER TZATZIKI
More than 10years ago, chef and restaurateur Ross Pangilinan shared with me his recipe for appetizer-style lamb meatballs and the cucumber sauce that accompanies them. At the time he was executive chef at Leatherby’s Café Rouge in Costa Mesa. Now he owns his own restaurants, including Terrace by Mix Mix, Populaire, and Verdant (Costa Mesa) and Remix (Long Beach).
Ginger, cumin, coriander and harissa (North African chile paste) enhance the mixture of lamb and beef’s flavor and aroma. And the tzatziki, a yogurt-cucumber sauce spiked with mint, lemon juice, garlic and harissa, is cooling.
Yield: 6to 8portions
INGREDIENTS
1/4 to 1/2 English (hothouse) cucumber, peeled
Meatballs
1 pound ground lamb
1pound ground beef
2cups panko (Japanese breadcrumbs)
1 tablespoon minced garlic
1/2 tablespoon ground ginger
1tablespoon ground cumin
1tablespoon ground coriander
1tablespoon harissa paste (or other chile paste); see cook’s notes
2 tablespoons chopped fresh chives or parsley
6 eggs
1tablespoon coarse salt
For skewering: bamboo skewers
Tzatziki
1cup plain yogurt
1to 2tablespoons fresh lemon juice, or to taste
1teaspoon chopped fresh mint
1teaspoon chopped fresh cilantro
2tablespoons grated and strained cucumber
1 teaspoon minced garlic
1teaspoon harissa
Garnish: Sliced fresh chives, coarse salt such as fleur de sel, freshly ground black pepper, extra-virgin olive oil and pita chips
Cook’s notes: Harissa is a North African chile paste that is sold in Middle Eastern markets, some natural food stores and some supermarkets with large imported specialty food sections. It is often packaged in tubes you squeeze like toothpaste.
DIRECTIONS
1. Grate cucumber using the large holes on a box grater.
Place in colander; sprinkle with a little salt and set aside to drain.
2. Place all meatball ingredients in large bowl of electric mixer. Using the paddle attachment, thoroughly mix (starting on lowest speed). Cover and chill for 1hour. If available use a 1-ounce ice-cream scoop to create portions. Form into 1 1/2-inch spheres using lightly-oiled hands.
2. Preheat oven to 375degrees. Heat a lightly oiled grill pan on medium-high heat. Place 3to 4meatballs on each bamboo skewer. Place in single layer on grill pan in batches. Grill mark the exterior on all sides and place on rimmed baking sheet; place in preheated oven for 4to 8minutes, or until thoroughly cooked.
4. Meanwhile, prepare tzatziki. In medium bowl, place 2 tablespoons (packed) grated and strained cucumber. Add remaining tzatziki ingredients and stir to combine.
5. Smear tzatziki on individual serving plates or platter. Top with meatballs. Sprinkle on chives, coarse salt, pepper and a small drizzle of extra-virgin olive oil. Add pita chips, placing them vertically between the meatballs.