Mediterranean-Style Lamb Meatballs
Serving Size:4|Prep Time:20minutes|Cook Time:20minutes
Directions
Yogurt Sauce
  1. Measure ingredients into a bowl and fold to combine. Cover and set aside.
Red Pepper Relish
  1. Heat a pan over medium high heat and add the roasted peppers, water and the pomegranate molasses. Bring to simmer, stirring. Cook until the liquid is reduced to about 1/3 cup stirring occasionally – about 5 minutes. Add parsley then taste, adjusting with salt, pepper, and more pomegranate molasses, if desired. Hold warm in the oven with the cooked onions. (below)
Meatballs
  1. Preheat oven to low, or 200°F if your oven does not have a low setting; line a sheet pan with parchment or foil.
  2. Combine the lamb with the mint, grated onion, garlic cloves, paprika, cumin, cayenne, salt and pepper in a bowl and mix thoroughly. On a clean work surface, measure 2 tablespoons of the meat mixture into mounds and with lightly moistened fingertips, shape the meat into balls.
  3. Heat a skillet over medium-high heat with ½ of the olive oil. Add the sliced onions and cook, stirring until golden brown, about 7 – 10 minutes. Transfer onions to the prepared baking sheet and place in oven to hold warm.
  4. Wipe the skillet, add the remaining olive oil and heat over medium-high heat. Brown the meatballs, turning until just cooked through, 7 to 8 minutes. Transfer to the baking sheet (or all to a decorative platter) and serve with yogurt sauce, red pepper relish, onions, and warm flatbread.
Chef’s Narrative
Combining diverse flavors of the Middle East, these Turkish-style meatballs are served with a tahini and yogurt sauce and complemented by a Syrian-style red pepper relish that adds sweetness and vibrancy. Cooking Tip: Great on pancakes, in hot tea, to baste roasts or as used here, pomegranate syrup is available at some supermarkets and Middle Eastern food markets.
Recipe Substitutions
Oregano, chili flakes and dry mustard boost the flavors of these meatballs.
Ingredients
Yogurt Sauce
  • 1/2cupplain low-fat yogurt
  • 1tablespoontahini(sesame seed paste)
  • 1 1/2teaspoonsfresh lemon juice
  • 1/4teaspoonsalt
Roasted Pepper Relish
  • 1/4cuproasted red peppersdrained and finely chopped
  • 1/4cupwaterplus 3 tablespoons
  • 2tablespoonspomegranate molasses
  • 1tablespoonchopped fresh flat leaf parsley
  • pinchcoarse salt
  • freshly ground black pepper
Meatballs
  • 1poundground lamb
  • 1/4cupmintthinly sliced
  • 2tablespoonswhite onionscoarsely grated
  • 3clovesgarlicminced
  • 1 1/2tablespoonspaprika
  • 1 1/2teaspoonsground cumin
  • 1/4teaspooncayenne pepper
  • 3/4teaspooncoarse salt
  • 1/2teaspoonfreshly ground black pepper
  • 1tablespoonolive oildivided
  • 1onionpeeled and cut into 1/4 inch slices
  • 45-7 inch diameternaan or soft round Middle Eastern flatbreads
AllergensMilk, Wheat