A Life, Lived: Lamb Meatballs with Chopped Salad and Minted Yoghurt

July 28, 2009

Lamb Meatballs with Chopped Salad and Minted Yoghurt

One of my birthday gifts was the new grilling book by Weber: Weber's Way to Grill. I have two other grilling books by Weber and they are both wonderful so I was happy to receive this new one. As I flipped through it there was recipe after recipe that I felt the urge to make - at this rate I shall be grilling twice a day well into the new year!

The first one I tried was this Greek sounding recipe for grilled lamb meatballs. The meatballs are infused with the delicious taste of garlic and ground herbs. They contrast nicely with the fresh chopped salad and simple mint yogurt sauce.

I looked at the suggested cooking/prep time and then the list of ingredients and thought 'you've got to be kidding me . . . there is no way this will be ready in under an hour'. Of course it was and we were quickly sitting down to a meal that was, as Jamie Oliver might say, bloody amazing!

Enjoy!

Lamb Meatballs with Chopped Salad and Minted Yoghurt

For the Salad:

1/4 cup extra-virgin olive oil
2 T red wine vinegar
1 t finely grated lemon zest
1 t minced garlic
3 large plum tomatoes, seeded and cut into 1/2 inch cubes
1/2 English cucumber, cut into 1/2 inch cubes
1/2 small red onion, diced
1/3 cup crumbled feta cheese
1/2 chopped Italian parsley
1/2 t kosher salt
1/2 t freshly ground black pepper

For the Meatballs:

1 1/2 lb ground lamb
1 T minced garlic
2 t ground cumin
1 t kosher salt
1/2 t freshly ground black pepper

For the sauce:

1 1/2 cups plain Greek style yoghurt
2 T fresh lemon juice
1/4 cup loosely packed fresh mint leaves, coarsely chopped
1/2 t salt

4 - 6 Greek pita (without the pocket)

Extra-virgin olive oil

In a large, non-reactive bowl wisk the oil, vinegar, lemon zest, and garlic. Add in the rest of the salad ingredients and gently toss with the dressing.

In a medium bowl, gently mix the meatball ingredients with your hands. Do not overwork the mixture or the meatballs will be tough. Form into 24 meatballs. Thread 4 meatballs onto each skewer. Lightly brush with olive oil.

Prepare the grill for direct cooking over medium-high heat

In a small bowl mix the sauce ingredients.

Brush the cooking grates clean. Grill the meatballs over direct medium-high heat, with the lid closed as much as possible, until they have browned but are still slightly pink in the centre (4 - 6 minutes), turning occasionally. During the last 30 seconds of the grilling time heat the pita bread over direct heat.

Place 4 meatballs down the centre of each pita. Top with a generous spoonful of sauce and some of the salad.