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Lamb Meatballs with Cucumbers and Herbs
Credit:
Linda Pugliese
Recipe Summary
Yield: Serves 2 to 4
Ingredients
Ingredient Checklist
1/2 small red onion, very thinly sliced
1/3 cup golden raisins
1/4 cup red-wine vinegar
1 teaspoon whole coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon Aleppo pepper, plus more for serving
1/2 teaspoon ground cinnamon
Kosher salt (we use Diamond Crystal) and freshly ground black pepper
1 pound ground lamb
1/2 bunch fresh parsley
1 bunch fresh mint
1 bunch fresh dill
1/2 cup plain (or fresh) breadcrumbs
1 egg, lightly beaten
2 cloves garlic
6 Persian cucumbers, halved and thinly sliced on the bias
Extra-virgin olive oil
1/2 cup labneh, or sheep’s-milk or Greek-style yogurt
1 lemon
Cook's Notes
Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com), by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese.
Gallery
Lamb Meatballs with Cucumbers and Herbs
Credit:
Linda Pugliese
Recipe Summary
Yield: Serves 2 to 4
Gallery
Lamb Meatballs with Cucumbers and Herbs
Credit:
Linda Pugliese
Lamb Meatballs with Cucumbers and Herbs
Credit:
Linda Pugliese
Lamb Meatballs with Cucumbers and Herbs
Recipe Summary
Yield: Serves 2 to 4
Recipe Summary
Yield: Serves 2 to 4
Yield: Serves 2 to 4
Serves 2 to 4
Ingredients
Ingredients
- 1/2 small red onion, very thinly sliced
- 1/3 cup golden raisins
- 1/4 cup red-wine vinegar
- 1 teaspoon whole coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon Aleppo pepper, plus more for serving
- 1/2 teaspoon ground cinnamon
- Kosher salt (we use Diamond Crystal) and freshly ground black pepper
- 1 pound ground lamb
- 1/2 bunch fresh parsley
- 1 bunch fresh mint
- 1 bunch fresh dill
- 1/2 cup plain (or fresh) breadcrumbs
- 1 egg, lightly beaten
- 2 cloves garlic
- 6 Persian cucumbers, halved and thinly sliced on the bias
- Extra-virgin olive oil
- 1/2 cup labneh, or sheep’s-milk or Greek-style yogurt
- 1 lemon
Directions
Preheat oven to 450°F. Combine onion, raisins, and vinegar and let soak, tossing every now and then so everything gets vinegary. Put coriander and cumin seeds in a skillet and cook over medium heat, shaking skillet around a lot quite vigorously to move them around. When they start to smell fragrant and toasty, after a minute or two, transfer to a mortar and pestle, spice grinder, or cutting board. Crush them up just a bit and transfer to a large bowl.
Add Aleppo pepper, cinnamon, 1 1/2 teaspoons salt, and ground lamb to bowl with spices. Chop leaves from parsley and half of mint and dill; add to bowl. Add breadcrumbs and egg and grate in 1 clove garlic; use your hands to mix and combine. Line a rimmed baking sheet with parchment. Divide mixture into 12 balls and put on sheet.
Bake 12 to 15 minutes for medium (about 145°F on an instant-read thermometer). Meanwhile, in a large bowl, combine cucumbers, pickled-onion mixture, and 1 handful each parsley and mint leaves. Season with salt and black pepper and drizzle with a little oil.
Put labneh in another bowl; grate in remaining 1 clove garlic and zest of lemon. Season with Aleppo pepper and salt. Swoop mixture onto your serving plate or platter with the back of a spoon. Top with salad and meatballs. Cut zested lemon into wedges and serve alongside.
Cook's Notes
Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com), by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese.
Cook’s Notes
Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com), by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lamb Meatballs with Cucumbers and Herbs
- of Reviews
Reviews:
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All Reviews for Lamb Meatballs with Cucumbers and Herbs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
