Lamb Meatball Sandwich Recipe

Prepare the breadcrumb soak

In a small bowl combine the fresh breadcrumbs and whole milk. Let sit 5 minutes until the milk is absorbed.

In a large bowl add ground lamb, soaked breadcrumbs, grated onion, minced garlic, chopped parsley, egg, dried oregano, ground cumin, kosher salt, and black pepper.

Using clean hands, gently combine the mixture until just incorporated. Avoid overmixing to keep meatballs tender.

Portion the mixture into 12 equal pieces (about 1.25 ounces / roughly 2 tablespoons each) and roll into smooth balls.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. When shimmering, add meatballs in a single layer without crowding (work in batches if needed).

Cook meatballs 3–4 minutes per side, turning gently with tongs so they brown evenly. Reduce heat to medium-low if they brown too quickly. Total cook time should be 10–12 minutes until an internal temperature of 160°F (71°C) is reached.

Remove meatballs to a paper-towel-lined plate and tent loosely with foil to keep warm.

While meatballs cook, whisk together Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, pepper, and chopped mint (if using) in a small bowl. Taste and adjust seasoning. Refrigerate until assembly.

Preheat broiler or a skillet for toasting. Split ciabatta rolls horizontally. Lightly spread softened butter on the cut sides of each roll.

Place rolls cut-side up under the broiler 1–2 minutes until golden and crisp (watch carefully), or toast buttered sides in a hot skillet 1–2 minutes until golden.

Spread about 1 tablespoon of the yogurt sauce on the bottom half of each toasted roll.

Arrange 3 meatballs per sandwich on the sauced bottom halves. If meatballs are large, use 2–3 as preferred.

Top the hot meatballs with one slice of provolone per sandwich. Return open sandwiches briefly to the broiler or cover skillet with a lid for 30–60 seconds until the cheese melts.

Place 2–3 tablespoons sliced bread-and-butter pickles over the melted provolone, add a small handful of arugula or baby spinach if using, then close sandwiches with the toasted top halves.

Cut sandwiches in half and serve immediately. Pass extra sauce and pickles on the side.