Craft

Greek-Style Lamb Meatball Platter

with Pitas, Lemon-Currant Rice & Cucumber Salad

40 MIN

+$6.99/serving 2 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
Brimming with bold Mediterranean flavors, this mezze-style meal highlights Shawarma-spiced lamb meatballs, which you'll plate over creamy tzatziki studded with mint leaves. You'll serve the meatballs alongside buttery lemon-currant rice, a crisp and tangy cucumber and feta salad, and a spicy romesco dipping sauce.
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Nutrition

PER SERVING
Calories

1280 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Pasture-Raised Ground Lamb
2 Pocketless Pitas
½ cup Long Grain White Rice
1 cup Chicken Bone Broth
2 Persian Cucumbers
1 Tbsp Red Wine Vinegar
1 Lemon
1½ oz Feta Cheese
4 oz Grape Tomatoes
1 bunch Mint
1 Shallot
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
3 Tbsps Romesco Sauce (Contains Almonds)
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1 oz Salted Butter
2 Tbsps Dried Currants
1½ tsps Calabrian Chile Paste

step-by-step

instructions

Cook Along

1 Prepare the ingredients

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 450°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon of zest. Quarter and deseed the lemon. Halve, peel, and thinly slice the shallot. Pick the mint leaves off the stems; roughly chop the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. In a bowl, combine the currants and the juice of 2 lemon wedges. In a separate bowl, combine the sliced shallot and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the tzatziki, half the chopped mint, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the romesco sauce and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

2 Cook & finish the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, broth, and a big pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the butter, lemon zest, and rehydrated currants (including the liquid). Taste, then season with salt and pepper if desired.

3 Form & cook the meatballs

Meanwhile, in a bowl, combine the lamb and spice blend. Season with salt and pepper; gently mix to combine. Using your hands, form the mixture into 10 equal-sized meatballs. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally (carefully, as the oil may splatter), 6 to 8 minutes, or until browned and cooked through.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 160°F for lamb.

4 Warm the pitas

Meanwhile, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

5 Make the cucumber salad & serve your dish

In a large bowl, combine the marinated shallot, sliced cucumbers, halved tomatoes, feta (crumbling before adding), and a drizzle of olive oil; season with salt and pepper. Toss to combine. Spread the mint tzatziki onto the bottom of a serving platter. Top with the cooked meatballs. Serve the warmed pitas, finished rice, spicy romesco sauce, and cucumber salad on the side. Garnish the meatballs with the remaining chopped mint. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!