Lamb Meatballs with Tahini & Whipped Yogurt
For the meatballs:
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1 pound ground lamb
1 cup Greek yogurt or labneh
2 eggs
2 teaspoons ground coriander
2 teaspoons ground cumin
¼ cup Italian parsley leaves, finely chopped
2 tablespoons dill fronds, finely chopped
¾ cup Italian breadcrumbs
kosher salt and freshly ground black pepper
For serving:
mint leaves, torn into smaller pieces
pomegranate molasses, for drizzling
pomegranate arils
For the whipped yogurt:
1 cup Greek yogurt or labneh
extra virgin olive oil
lemon juice, freshly squeezed
kosher salt, to taste
Line a baking sheet with parchment paper and spray with nonstick spray.
Combine the ground lamb, Greek yogurt, eggs, ground coriander, ground cumin, Italian parsley, dill fronds and Italian breadcrumbs in a bowl. Season with a heavy pinch of salt and a few cracks of freshly ground black pepper. Roll the meatballs into balls and transfer to the prepared baking sheet.
Preheat your oven to 350˚F.
Cook for 25-30 minutes until the meatballs are golden brown.
While the meatballs cook, prepare the whipped yogurt and Israeli salad. To prepare the whipped yogurt, place yogurt or labneh in a medium bowl. Drizzle in the olive oil and whip briskly to combine and aerate the mixture. Add a small squeeze of lemon and season to taste with salt.
For the Israeli Salad:
2 English cucumbers
2 large ripe tomatoes
¼ red onion, diced small
¼ cup Italian parsley, finely chopped
lemon juice, freshly squeezed
olive oil, as needed
kosher salt, to taste
Cut the cucumber in half and scoop out some of the seeds (you don’t have to remove everything). Dice the cucumber into small to medium sized pieces. Cut the tomato in half and remove as many seeds as possible. Dice into pieces the same size of the cucumber. Combine the cucumber, tomato, red onion and parsley in a bowl. Squeeze a little lemon juice over the salad and drizzle with olive oil. Season with a big pinch of salt. Mix to combine. Taste for seasoning, add more lemon juice, olive oil and salt if desired.