These meatballs are a staple on our private events menu and are a great way to impress your guests when hosting dinner at home. Filled with spring flavors, they will make a wonderful addition to Easter celebrations.
Ingredients
2 pounds Hopkins Farm ground lamb
2 cloves garlic, minced
½ small yellow onion, peeled and grated
¼ cup panko breadcrumbs mixed with 3 tablespoons whole milk
2 whole eggs, beaten
1 teaspoon grated lemon zest
1 tablespoon kosher salt
1½ tablespoons ground coriander
1½ teaspoons dried oregano
1½ teaspoons ground cumin
1 teaspoon ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Olive oil, as needed
Herb Yogurt Sauce*
Marinated Cucumber**
1 cup crumbled Narragansett Creamery feta cheese
1 bunch fresh mint, washed, stemmed and leaves torn
½ English cucumber, peeled, seeded and grated (½ reserved for the marinated cucumbers)
1 cup Narragansett Creamery whole-milk plain yogurt
2 cloves garlic, smashed to a paste
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh dill
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup white balsamic vinegar
2 tablespoons water
¼ teaspoon salt
¼ teaspoon sugar
¼ teaspoon black pepper
½ English cucumber, sliced thinly
Grated cucumber reserved from yogurt sauce
Preparation
Preheat oven to 400°F. Line 2 sheet pans with parchment paper or foil and lightly grease with olive oil or cooking spray. Combine ingredients (except the olive oil) in a mixing bowl and mix together gently with your hands. Ingredients should be well incorporated but be careful not to overwork.
Moisten your hands with a bit of olive oil to avoid sticking and roll the meatballs the size of ping-pong balls, or use a similar-sized ice cream scoop. Place each onto the prepared baking sheet as you go. Roast uncovered for 15 to 18 minutes, or until cooked through. Serve hot with the various garnishes.
*HERB YOGURT SAUCE:
Squeeze grated cucumber firmly to extract as much liquid as possible (or roll and squeeze in a paper towel); discard liquid and add flesh to a medium bowl, reserving ½ for the marinated cucumbers. Add remaining ingredients, stir until well combined, cover, and refrigerate for at least 2 hours for flavors to blend.
**MARINATED CUCUMBER:
Whisk together vinegar, water, and seasonings and pour over the cucumbers. Stir to coat well. Let sit for 15 minutes or up to a few hours before serving.
