Servings
8
Ingredients
Meatballs
- 1 lb ground American lamb
- 2 garlic cloves, minced
- 1/2 small onion, finely grated or minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/4 tsp Aleppo pepper or chili flakes
- 2 tbsp chopped parsley
- 1 tbsp olive oil (for searing)
- Salt & pepper to taste
White Bean Hummus:
- 1 can (15 oz) white beans (cannellini or Great Northern), drained & rinsed
- 1 garlic clove
- 3 tbsp tahini
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt to taste
- 2–3 tbsp cold water (as needed for texture)
Yogurt Sauce:
- 1/2 cup full-fat plain yogurt
- 1 tbsp lemon juice
- Salt to taste
- Optional: small garlic clove, finely grated
Middle Eastern–Style Salsa Verde:
- 1/2 bunch flat-leaf parsley
- 1/2 bunch cilantro
- 2 tbsp mint leaves
- 1 small garlic clove
- Zest & juice of ½ lemon
- 1 tsp ground cumin
- 1/2 tsp sumac (optional but recommended)
- 1/3 cup extra virgin olive oil
- Salt to taste
Directions
Meatballs
In a bowl, gently mix ground American lamb and all other meatball ingredients except the oil, being careful not to overwork the mixture. Form into small meatballs, about 1.5 inches in diameter.
Heat olive oil in a skillet over medium-high heat. Sear the meatballs until golden brown and cooked through, about 7–9 minutes total. Set aside.
White Bean Hummus
Blend all ingredients in a food processor until smooth and creamy. Add water, a tablespoon at a time, to adjust the consistency. Taste and adjust the salt or lemon as needed.
Yogurt Sauce
Whisk all ingredients together until smooth. Thin with a splash of water if a looser consistency is desired.
Middle Eastern–Style Salsa Verde
Finely chop herbs and garlic by hand, or grind together using a mortar and pestle. Mix with lemon zest and juice, cumin, sumac, olive oil, and salt. Let sit for 10 minutes to allow the flavors to meld.
To Assemble
Spread a generous layer of white bean hummus on each plate. Spoon yogurt sauce in swirls or drizzles over the hummus. Nestle 3–4 meatballs on each plate. Spoon salsa verde generously over the meatballs. Sprinkle with pistachios and add hard-boiled egg halves. Finish with a drizzle of olive oil and a scattering of fresh herbs, if desired.
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
