Lamb Meatballs with Yogurt Sauce

 

These Moroccan-spiced meatballs show up at family meal at Gramercy Tavern, where they’re served with a simple yogurt sauce that provides a creamy counterpoint and a cooling cucumber salad. They are seasoned with ras el hanout, a spice blend found in Middle Eastern markets. You bake the meatballs on a rack set on a baking sheet, rather than browning them on the stovetop, for a dish that cooks while you do something else.

What you will need

1 Tbs. pine nuts

1 lb. ground lamb shoulder

1 Tbs. ras el hanout, or more to taste

1 Tbs. kosher salt, or more to taste

2 garlic cloves, finely chopped

2 cups Greek yogurt or labneh

Kosher salt and freshly ground white pepper

1/2 cup olive oil

1/4 cup finely chopped fresh Italian parsley

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