Chili Salt Lamb Meatballs Recipe

Mix

In a large bowl combine ground lamb, breadcrumbs, egg, minced garlic, chopped shallot, chopped parsley, chili flakes, chili salt, ground cumin and black pepper. Mix gently with your hands or a spatula until just combined — avoid overworking to keep meatballs tender.

Form

Shape the mixture into 16 evenly sized meatballs (about 1.25 inches / golf-ball sized). Place on a tray and refrigerate 10–15 minutes to help them hold shape.

Brown

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if necessary) and brown on all sides, about 6–8 minutes total. They do not need to be fully cooked through — just nicely browned. Transfer browned meatballs to a plate.

Roast

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss halved tomatoes, unpeeled garlic cloves, and quartered red onion with 2 tablespoons olive oil, smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper and red chili paste (if using). Spread in a single layer and roast until tomatoes are collapsed and edges caramelize, about 25–30 minutes.

Blend

Squeeze the roasted garlic from its skins into a blender or food processor. Add the roasted tomatoes and onions, 1 teaspoon red wine vinegar and 1/4 cup water or stock. Purée until smooth or slightly chunky depending on preference. Taste and adjust seasoning with additional salt, pepper or chili paste.

Finish with meatballs

Transfer the sauce to the skillet used for browning the meatballs (wipe excess oil leaving some fond). Nestle the browned meatballs into the sauce, cover, and simmer gently over low heat until meatballs are cooked through, about 12–15 minutes. Spoon sauce over meatballs occasionally to baste.

Make dough

In a bowl whisk together flour, baking powder and 1/2 teaspoon salt. Add yogurt, warm water and 1 tablespoon olive oil. Stir until a rough dough forms, then knead in the bowl or on a lightly floured surface for 3–4 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour.

Divide & Rest

Divide dough into 6 equal pieces and roll each into a ball. Cover with a towel and let rest 10 minutes.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat. On a lightly floured surface roll one dough ball into a thin round (6–7 inches). Cook in the dry skillet 1–2 minutes per side until puffed and golden brown spots appear. Repeat with remaining dough, stacking cooked flatbreads under a towel to keep warm. Brush lightly with olive oil if desired.

When meatballs are cooked through and sauce is glossy, remove from heat. Arrange flatbreads on a serving platter, spoon roasted tomato sauce and several meatballs onto each flatbread.

Scatter crumbled feta over the meatballs and sauce, sprinkle chopped mint or parsley, drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice, and finish with a light dusting of extra chili salt to taste.

Serve immediately while hot. Leftover sauce and meatballs can be refrigerated for up to 3 days.