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Moroccan Spiced Lamb Meatballs with Lemon Mint Yogurt Sauce Print Email


sauce:
1 1/2 cups (14 oz.) low fat Greek yogurt
finely shredded zest of 1 lemon (use a Microplane zester)
1 TBS finely chopped fresh mint
1 TBS extra virgin olive oil
1/2 tsp Kosher salt
1/2 tsp minced garlic

In a small bowl, combine all ingredients and set-aside until ready to serve meatballs. Chill, if desired.

meatballs:
2 TBS finely grated ginger
1 TBS minced garlic
1 TBS ras el hanout (or 2 tsp curry powder and 2 tsp garam masala)
1 tsp salt & 1 tsp pepper
1 1/2 lb ground lamb
1/2 lb ground turkey
1 TBS olive oil

In a large bowl, combine ginger, garlic, ras el hanout, salt and pepper. Add meats and gently combine with hands until spices are just evenly distributed. Do not overmix.

Gently roll meat into 1 1/2 inch balls and set on a rimmed baking pan or jelly roll pan. Preheat the oven to 200 degrees and line another baking pan with paper towels.

Heat a large frying pan over medium heat. Add oil and swirl to coat. Brown meatballs in batches on all sides, turning as needed for about 10-12 minutes (medium rare). Transfer meatballs to towel lined pan.

Transfer meatballs to serving dish and serve with yogurt sauce & pitas. Adapted from Sunset Magazine
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