I recently hosted a Naked Cocktail Party at my apartment – which was photographed by my dear friend Gabe Ayala for Left Magazine and these delicious meatballs were such a hit!

Lamb & Beef Meatballs

Lamb & Beef Meatballs

Lamb & Beef Meatballs with Pine Nuts & Saffron Yogurt Sauce
Makes about 40 meatballs

Meatballs
¾ pound ground lamb
¾ pound ground beef
2 cloves garlic, minced
½ cup toasted pine nuts
3 tablespoons chopped parsley
¼ cup fresh breadcrumbs
3 tablespoons milk
2 eggs
2 teaspoons ground coriander
1 teaspoon ground cumin
1 ½ teaspoons salt
½ teaspoon freshly ground pepper
¼ cup olive oil

Sauce
Pinch of saffron threads
3 tablespoons hot water
1 cup Greek yogurt
1 small clove garlic, minced
Juice of 1 lemon
3 tablespoons olive oil
Salt to taste

Soak the breadcrumbs in the milk for 15 minutes. Mix the egg together with the garlic, pine nuts, parsley, coriander, cumin, salt, and pepper in a large bowl. Squeeze out any excess milk from the breadcrumbs and mix them into the egg mixture. Mix the meat in until just combined.  Using a tablespoon, shape into small balls; place on a parchment-lined rimmed baking sheet. Cover with plastic wrap; refrigerate until firm, about 30 minutes.

Heat olive oil in a medium nonstick skillet over medium-high heat; add meatballs, and cook 3 to 5 minutes. Transfer meatballs to plate; keep warm. Repeat with remaining meatballs. Serve immediately.

To make the sauce, steep the saffron in the hot water for 5 minutes. Pour into a bowl with the yogurt, olive oil and garlic. Whisk until smooth and taste for salt. Keep refrigerated until ready to use.

Yum Yum

Yum Yum

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