Lamb Meatballs with Tabbouleh and Mint Tzatziki
Recipe courtesy of Kyle Maynes, Sous Chef, Manasquan River Golf Club
Ingredients
- Ingredients for the Lamb Meatballs:
- ground lamb - 5 lbs.
- ground veal - 1 lb.
- Vidalia onions - 2 ea., small diced
- ground panko crumbs - 4 cups
- whole milk - 2.5 cups
- eggs - 5 ea.
- garlic - 7 cloves, microplaned
- parsley - 1/2 bunch, finely chopped
- cilantro - 1/2 bunch, finely chopped
- salt - to taste
- pepper - to taste
- Ingredients for the Tabbouleh:
- red quinoa - 1 cup
- white quinoa - 1 cup
- chicken stock - 4 cups
- salt - to taste
- red onion - 1/2 cup, brunoised
- cucumber - 1/2 cup, brunoised, deseeded
- parsley - 1/4 cup, finely chopped
- cilantro - 1/4 cup, finely chopped
- mint - 1/4 cup, finely chopped
- chives - 1/4 cup, finely chopped
- garlic - 2 cloves, microplaned
- preserved lemon peel - 1/2 cup, brunoised
- extra virgin olive oil - 2/3 cup
- lemons - 2 ea., juice and zest
- Ingredients for the Mint Tzatziki:
- Greek yogurt - 3 cups
- lemons - 3 ea., juice and zest
- 1 lime - 1 ea., zest
- garlic - 2 cloves, microplaned
- mint - 1 1/2 cups, finely chopped
- parsley - 1/2 cup, finely chopped
- salt - to taste
Instructions
Procedure for the Lamb Meatballs:
- Mix milk and panko together until milk is fully absorbed.
- Combine everything in a mixing bowl and mix until evenly combined. Be sure to not overmix, as it will make the meat chewy.
- Once everything is mixed, let rest in the fridge for at least one hour.
- Once the mixture is rested, take a 2 ounce scoop and scoop balls onto a parchment line sheet tray.
- Roll them into balls with your hands. Place them in the freezer and let the freeze entirely.
- Once frozen, drop them into a 350°F fryer until golden-brown.
- Let them drain on a wire rack and put them in the oven when you're ready to serve.
Procedure for the Tabbouleh:
- Bring chicken stock to a boil and add in the quinoa. All liquid should be fully absorbed after 7-10 minutes.
- Once cooked, store in your fridge and let cool completely.
- Combine everything in a large mixing bowl and mix until thoroughly combined. Season with salt to taste.
Procedure for the Mint Tzatziki:
- If you want a thicker tzatziki sauce, mix by hand in a bowl with a rubber spatula. For a more liquid tzatziki, combine all ingredients in a food processor and blend until color turns green and everything is incorporated.
