Spiced Lamb Meatballs with Charred Scallions and Sizzled Mint
Double Take Returns!
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As a reminder to new friends here (welcome!), each month Alexis and I align on four main ingredients and then go our separate ways. A few days before we post, we share the recipe title and an image with each other and that it is all! You have to head over to her newsletter Side Dish to see her take and you’ll see mine here.
This month we decided on ground lamb, a nut of choice, scallions and sesame seeds. We both had a sneaking suspicion that we picked the same nut and indeed we found out at our reveal that we did. Pine nuts take center stage in both our recipes. Although, you could sub chopped pistachios in mine if they are in closer reach.
Below you’ll see Alexis’ gorgeous Phyllo Pie with Spiced Lamb and Pine Nuts. I wish I was at that table!
You’ll also find my recipe for Spiced Lamb Meatballs with Charred Scallions and Sizzled Mint. They are very good. The ingredient list might look long, but it’s really not as you’re utilizing the same ingredients in different ways. For instance, finely chopped scallions make their way into the meatballs and the remainder are charred and stirred into yogurt. The same for the dried mint. It’s used in both the meatballs and then sizzled in oil to pour over top of the dish. Easy! They come together rather quickly actually and you can work on the other components of the dish while the meatballs bake. I’d serve them with pearled couscous and a big green salad.
Oh, and please let us know if there are any ingredients or even a theme you’d like to see us take on.
Enjoy!
Spiced Lamb Meatballs with Charred Scallions and Sizzled Mint
Serves 4
Time 35 minutes
INGREDIENTS
For the meatballs:
1 pound ground lamb
2 cloves garlic, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon dried mint
1 tablespoon pine nuts
2 scallions, trimmed and finely chopped, both white and green parts
1 teaspoon kosher salt
½ cup panko breadcrumbs
1 egg
For the charred scallions and sizzled mint:
3 to 4 scallions, trimmed and halved crosswise
1 tablespoons olive oil
1 ½ teaspoons dried mint
For serving:
1 cup full fat Greek yogurt of skyr
2 tablespoons lemon juice
Kosher salt
Torn fresh mint and toasted sesame seeds for serving
Flaky salt
METHOD
Make the meatballs: Preheat the oven to 425 F. In a large bowl, combine the lamb, garlic, cumin, coriander, dried mint, pine nuts, scallions, kosher salt, panko, and egg and mix together well with your hands.
With damp hands, roll the lamb mixture into small balls, about 1 inch (2.5 cm) in diameter; it should yield about 25 meatballs. Place the meatballs on a large rimmed baking sheet and bake until they are cooked through and golden brown on the bottom, 9 to 11 minutes, flipping them halfway through.
Meanwhile, heat a medium skillet over medium heat. Add the scallions and cook, tossing frequently, until they begin to brown and char in spots, 4 to 6 minutes. Remove and when cool enough to touch, roughly chop.
Add the olive oil to the same skillet. When it shimmers, add the dried mint and cook until it blooms in the oil, about 1 minute. Remove from the heat.
To serve: In a medium bowl, stir together the yogurt with the lemon juice and season with salt. With a spoon or spatula, spread it onto a large plate or platter or alternatively divide between 4 plates. Top with the scallions and then the meatballs and drizzle with the mint oil, the torn mint and a few good shakes of sesame seeds. A pinch of flaky salt would also be nice.
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We hope you enjoy and don’t forget to tune in tomorrow at 10 am. As always, please let us know if you make the recipes and don’t forget to tag Alexis and myself if you do!
With love,
Colu & Alexis x
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I'm giggling all over again at our mutual pine nut love!
This sounds and looks fantastic! Love the flavor profiles