Lamb meatballs | Wolf Gourmet
One of our most popular posts on the blog has been for Sarah’s Sunday meatballs. So, we knew we had to come up with another meatball recipe. We tossed around some ideas and decided on these savory lamb meatballs. They are seasoned with the bright flavor of lemon zest, a generous amount of garlic, and can be served in a pita (our favorite) or atop rice, in a big romaine salad with feta and tomatoes, or alongside some roasted red potatoes. There’s really no wrong way to serve these, as long as you have plenty of tzatziki. The popular Greek sauce is now found in tubs at the grocery store, but making your own yields a level of freshness you can’t buy premade.
Lamb meatballs broiling | Wolf Gourmet
We have found some division in the culinary world about cooking meatballs. Some people are firmly in the pan-frying camp. My mother thinks it’s essentially blasphemy to cook meatballs in the oven. But hey, I’m a busy person and don’t have time to babysit meatballs, carefully turning them every few minutes with a circa-1979 chopstick that’s blackened at the end from a close call with the gas cooktop. There’s a popular restaurant chain in New York that serves up meatballs in all forms (Buffalo chicken meatballs, anyone?) and they are baked, so we think the oven is okay. Our method uses the broil function to create a nice, browned exterior without drying them out.

Broiled Lamb Meatball Pitas with Tzatziki
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Servings
4 to 6
Servings
4 to 6
Broiled Lamb Meatball Pitas with Tzatziki
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Votes: 1
Rating: 5
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Rate this recipe!
Servings
4 to 6
Servings
4 to 6
Ingredients
Meatballs
  • 1 tablespoon kosher salt
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 teaspoon ground black pepper
  • 1 medium shallot roughly chopped
  • 2 cloves garlic chopped
  • 1 large egg
  • 1 tablespoon whole milk Greek yogurt
  • 2 tablespoons finely chopped fresh Italian parsley
  • zest of 1 lemon
  • 1 1/2 pounds ground lamb
  • olive oil
  • 2 garlic cloves minced
  • Pita breads or bibb lettuce leaves for serving
Tzatziki
  • 1 English cucumber peeled
  • 2 teaspoons kosher salt
  • 2 cups whole milk Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh Italian parsley
Instructions
  • Make the meatballs: position the oven rack in the highest position. Preheat the oven to Broil/Hi. Place salt, all the seeds, crushed red pepper and black pepper in the blender. Select Manual/Hi and pulse until seeds are coarsely ground and mixture is well-combined. Add shallot, garlic, egg and yogurt. Pulse briefly, stopping to scrape jar if necessary, until mixture is well-blended but not completely smooth. Place the lamb in a large bowl. Add the yogurt mixture, parsley and lemon zest. Mix together with your hands until well-combined. Shape the lamb mixture into medium meatballs, about 1 1/2-inches in diameter. Place the meatballs on the prepared baking pan and brush tops of meatballs with olive oil. Take care not to crowd the meatballs. For well-done meatballs, broil until centers reach 160°F, 12-14 minutes. For medium meatballs, broil until centers reach 140°F, 8-10 minutes.
  • Make the tzatziki: grate the cucumber into a medium bowl and toss with salt. Transfer grated cucumber to a colander and allow to drain, pressing down on the cucumber to extract as much liquid as possible. Add drained cucumber back to the bowl, along with yogurt, lemon juice, parsley and garlic. Mix well.
  • Serve meatballs in pitas with tzatziki.

 

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2 comments on “Meatballs for Dinner”

  1. Sabrina

    Wow, this is an inspired meatball recipe with the lamb and tzatziki.

    Any other bread options that you can recommend, for instance, do you have a good recipe for making the traditional Greek pita bread from scratch, and using the Proof mode?

  2. Tracy Scott

    Hi Sabrina,
    Lavash or a tortilla-style wrap would be a good sub for the pita bread. As far as making your own pitas, it’s a great question! We would recommend the recipe from New York Times food or the Kitchn. Whenever you see “warm, draft-free spot” called for in the recipe, use the Wolf Gourmet countertop oven’s PROOF mode. The default temperature for the PROOF mode is 80°F, the optimal temperature for a yeasted dough to rise.

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