Lamb Kibbeh Meatballs Recipe
Marcona almonds, sweet drops tomato, mint chimichurri, pesto, buttermilk tzatziki, lemon zest, Middle East spice cucumber, Israeli feta, garlic crunch, tzatziki vinaigrette
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Ingredients
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Lamb Kibbeh Meatballs
Mint Chimichurri
Buttermilk Tzatziki
Middle East Spice Cucumber
Garlic Crunch
Tzatziki Vinaigrette
Garnish
Method
Lamb Kibbeh Meatballs
- 1
Prepare Bulgur
In a medium bowl, soak the bulgur wheat in warm water for about 30 minutes until tender. Drain and squeeze out excess water.
- 2
- 3
Form Meatballs
Wet your hands and form the mixture into meatballs, about 1 inch in diameter. Place on a baking sheet lined with parchment paper.
- 4
Bake
Preheat the oven to 400°F (200°C). Bake the meatballs for about 20-25 minutes, or until cooked through and browned.
Mint Chimichurri
- 5
Prepare Chimichurri
In a food processor, combine the mint leaves, olive oil, red wine vinegar, minced garlic, red pepper flakes, and salt. Blend until smooth. Set aside.
Buttermilk Tzatziki
- 6
Make Tzatziki
In a bowl, mix together Greek yogurt, buttermilk, grated cucumber, minced garlic, lemon zest, and salt. Stir until well combined and refrigerate.
Middle East Spice Cucumber
- 7
Prepare Cucumber
In a bowl, toss the sliced cucumber with olive oil, ground cumin, salt, and black pepper. Let sit for 10 minutes to allow flavors to meld.
Garlic Crunch
- 8
Fry Garlic
In a small saucepan, heat the olive oil over medium heat. Add the thinly sliced garlic and sauté until golden and crispy. Remove from heat and drain on paper towels.
Tzatziki Vinaigrette
- 9
Mix Vinaigrette
In a small bowl, whisk together buttermilk, olive oil, lemon juice, salt, and black pepper until emulsified.
Garnish
- 10
Garnish Meatballs
Once the meatballs are done baking, serve them topped with chopped Marcona almonds, halved sweet drops tomatoes, crumbled Israeli feta, a drizzle of mint chimichurri, and buttermilk tzatziki.
