Lamb Meatballs with Dill Roasted Potatoes, Tahini & Strawberry Salsa


46-48 meatballs

Lamb Meatballs with Strawberry Salsa


Lamb Meatballs

  • 10 pounds American Lamb shoulder, deboned
  • 2 1/2 tablespoons rosemary, dried 
  • 2 1/2 tablespoons oregano, dried
  • 2 1/2 tablespoons thyme, dried
  • 1/2 cups kofte baharat spice mix (burlap & barrel)
  • 1 cup Greek yogurt
  • 6 each eggs, whisked
  • 2 cupspParmesan, shredded
  • 1/4 cup + 1 tablespoon anchovy paste
  • 1/2 cup salt

Lamb Jus

  • Make a simple lamb stock from the bones with mirepoix of onion, celery, carrot, garlic, thyme, tomato paste, red wine. 

 Dill Roasted Potatoes

  • 10 red potatoes, diced small

Potato “Marinade”

  • 6 each chopped garlic, sliced
  • 3 each garlic cloves, microplaned
  • 1 1/2 bundle dill, chopped
  • 6 sprigs Rosemary, chopped
  • 2 each lemon zest
  • 2 cups EVOO

Strawberry Salsa (2 quarts)

  • 8 cups strawberries, small dice
  • 1/2 cup balsamic 
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/4 cup Pomegranate molasses
  • 1 tablespoon mint, dried
  • 1 tablespoon urfa pepper
  • 1 tablespoon za’atar
  • 1/4 cup cornstarch


Butcher the American Lamb shoulder, and remove the bone. (Roast the bones for the lamb jus) Dice all lamb shoulder, making sure to remove any of the yellow tendons.
Mix all ingredients together and grind once with ⅜” dye.

Mix thoroughly either by hand or with paddle on low. Use scoop to portion (1.33 oz) balls.

Drop the meatballs in batches in a 325 degrees F fryer for 90 seconds.

Make a simple lamb stock from the bones with mirepoix of onion, celery, carrot, garlic, thyme, tomato paste, red wine.  Strain the stock and reduce by 4 times.

Mix all potato marinade ingredients together thoroughly.

Toss diced potato with potato “marinade” and a generous amount of salt. Roast at 375 degrees F High Fan, for long enough to have caramelization on most sides of the potatoes, about 25 - 35 minutes.

Mix balsamic, sugar, salt, pomegranate molasses, mint, pepper, and za’atar ingredients together and macerate for 15 minutes

Strain all liquid - save strawberries in bowl. 

Mix liquid with 1/4 cup cornstarch, make sure to whisk it well to fully incorporate cornstarch. Put in a pot and bring to a boil, wait for it to thicken, this should only take a minute or two.

Add thickened hot liquid back to strawberries. 

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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