Serious Eats: Recipes

Dinner Tonight: Lamb Meatballs

[Photo: Blake Royer]

As much as I might crave a gyro sandwich—the spiced lamb, cool tzaziki, warm pita—it's tough to properly reproduce it at home. Without a turning spit and the associated hassle it would be to use one, it's just not practical. Luckily, it's simple enough to put together all those flavors into a meatball, serve it with pita and greek yogurt or tzaziki, and pretty much cover your ground. It's also possible to pull it off in less than an hour.

The recipe comes from Elise of Simply Recipes, one of my most trusted sources; she adapted it from Michael Symon. The meatballs are flavored with chopped mint, orange zest, garlic, and shallots, and fortified with salt pork (or bacon) to add the necessary fat. The hardest part of this recipe is mincing the pork—I recommend asking the butcher to grind up the bacon for you, or freezing it first to make mincing easier.

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