Entrée: United States – Lamb Meatballs

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr 10 min

Ingredients

1 lb (450 g) ground lamb, 80–85% lean
1 small onion (3.5 oz / 100 g), finely grated, excess liquid squeezed out
3 cloves garlic, finely minced or grated
1 / 2 cup (15 g) finely chopped fresh parsley
2 tbsp finely chopped fresh mint
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika (or sweet paprika)
1 / 4 tsp ground cinnamon
1 / 4 tsp ground allspice (optional)
1 / 2 tsp red pepper flakes (adjust to taste)
1 tsp freshly ground black pepper
1 1 / 2 tsp kosher salt (use 1 tsp if using fine table salt)
1 / 2 tsp baking soda dissolved in 1 tbsp (15 ml) water (optional, for tenderness)
1 tbsp (15 ml) olive oil, plus more for brushing
8 metal or soaked wooden skewers
For serving: warm flatbreads, lemon wedges, sliced red onion, chopped parsley, tomato, cucumber
Yogurt-Tahini Sauce (optional):
1 cup (240 g) plain Greek yogurt
2 tbsp (30 ml) tahini
1 tbsp (15 ml) lemon juice
1 small garlic clove, grated
1–2 tbsp (15–30 ml) water to thin
Salt and pepper to taste

Instructions

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Prepare aromatics: Finely grate the onion and squeeze out most of the liquid with your hands or a towel. Mince or grate the garlic. Finely chop the parsley and mint.
Make the kofta mixture: In a large bowl combine ground lamb, grated onion (pulp only), garlic, parsley, mint, cumin, coriander, paprika, cinnamon, allspice (if using), red pepper flakes, black pepper, salt, baking soda slurry (if using), and 1 tbsp olive oil.
Mix thoroughly: Using your hand, mix and knead the meat until it becomes sticky and cohesive, about 1–2 minutes. This helps it cling to skewers and hold shape. Cover and chill 20–30 minutes to firm up.
Optional sauce: In a small bowl whisk yogurt, tahini, lemon juice, grated garlic, a pinch of salt and pepper, and enough water to reach a spoonable consistency. Chill until serving.
Shape: Lightly oil your hands. Divide meat into 8 portions. Mold each portion around a skewer into a long oval (about 4–5 inches/10–12 cm) or shape into torpedoes/oval patties if not using skewers. Aim for about 3/4–1 inch (2–2.5 cm) thickness for even cooking.
Preheat: Heat a grill to medium-high (425–450°F / 220–230°C). Alternatively, preheat the broiler with rack 6 inches (15 cm) from the element, or heat a cast-iron skillet over medium-high and film with oil.
Cook: Grill, broil, or pan-sear the kofta, turning every 2–3 minutes, until well browned with some char and cooked through—about 8–10 minutes total on the grill or under the broiler, or 3–4 minutes per side in a skillet. Target 155°F/68°C for medium or 160°F/71°C for well done.
Rest the kofta for 3–5 minutes to retain juices. Warm flatbreads on the grill or in a dry pan.
Serve: Pile kofta onto warm flatbreads with the yogurt-tahini sauce, sliced red onion, tomato, cucumber, extra parsley, and lemon wedges for squeezing.