Lamb Meatballs with Yogurt and Spicy Muhammara
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Lamb Meatballs with Yogurt and Spicy Muhammara
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Spicy muhamarra and acidic yogurt brings balance to these crispy meatballs.
Ingredients
Toast walnuts on stove or in the oven until warm and fragrant, but not darkened.
Blend all ingredients in high-speed blender until smooth, about 1 minute.
Reserve sauce until ready to serve.
Pre-heat oven to 400°F.
In the bowl of stand mixer, measure panko, egg, muhammara sauce, and mustard. Let panko soak for up to 5 minutes to soften.
Add remaining ingredients and 1/3 of the lamb meat. Mix on medium speed until well combined, about 30 seconds.
Add remaining lamb and mix on slow, being careful not to over work and emulsify lamb meat into a paste.
Portion 15 meatballs using a scoop and line on a sheet tray with parchment.
Bake meatballs at 400ºF for 12 minutes until slightly browned on exterior and meat reached internal temperature of 155°F.
To plate, spread spoonful of yogurt across base of a bowl or plate.
Spoon muhammara sauce over a portion of the yogurt, dragging through the yogurt to create contrast.
Top with 3 meatballs.
Garnish with fresh mint.
