Lamb Meatballs with Orange Fig Glaze
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT30M15 Minutes
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Yield:4 Servings
Ingredients
- ⅓ cup breadcrumbs or dried bread
- 3 tablespoons Greek yogurt
- 1 pound ground lamb
- 1 shallot, minced
- ¼ cup chopped mint
- ¼ cup chopped cilantro
- 3-4 cloves roasted garlic
- 2 teaspoons sumac
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper ground
- Glaze:
- ½ cup fig jam
- ½ orange, juiced
- ¼ teaspoon Greek seasoning
- 1 tablespoon butter
- 78.86ml breadcrumbs or dried bread
- 38.34g Greek yogurt
- 453.59g ground lamb
- 1 shallot, minced
- 59.15ml chopped mint
- 59.15ml chopped cilantro
- 3-4 cloves roasted garlic
- 8.52g sumac
- 4.26g kosher salt
- 4.26g cumin
- 2.13g coriander
- 2.13g smoked paprika
- 2.13g black pepper ground
- Glaze:
- 118.29ml fig jam
- 0.5 orange, juiced
- 1.07g Greek seasoning
- 12.78g butter
These meatballs are packed with flavor with a glaze that takes them to the next level! Serve as a appetizer, as an entrée with rice pilaf and veg, or wrapped in flatbread with your favorite toppings.
Preparation
STEP 1
Mix breadcrumbs and yogurt. Let mixture sit for 5-10 minutes to allow breadcrumbs absorb the moisture of the yogurt. If breadcrumbs still appear dry after 10 minutes, add more liquid, one teaspoon at a time.
STEP 2
To breadcrumb mixture add lamb, shallot, mint, cilantro, roasted garlic, sumac, salt, cumin, coriander, smoked paprika and black pepper. Mix with a wooden spoon or clean hands (a chef’s best tool) until just combined. Roll into 1/2" meatballs and set aside.
STEP 3
To pan fry meatballs, heat 1-2 tbsp of oil over medium high heat. Cook meatballs until browned on all sides and just cooked through.
STEP 4
To bake, preheat oven to 400°F, arrange meatballs on a cookie sheet fitted with a rack or aluminum foil that has been coated with pan spray. Bake for 12-15 minutes, or until meatballs are just cooked through.
STEP 5
To make glaze, combine fig jam, orange juice and Greek seasoning in a skillet over medium-low heat. Cook until warmed and smooth, about 2 minutes. Finish with a tablespoon of butter and stir until it is fully incorporated. Remove from heat.
STEP 6
Toss hot meatballs in warm glaze until fully coated. Serve with a yogurt mint sauce if you choose!
Options
Yogurt Mint Sauce: 1 cup plain Greek yogurt, ½ cup mint leaves finely sliced, 1 clove minced garlic, juice of a lemon, salt and pepper. Mix all ingredients together in a bowl. Refrigerate until ready to use.