Greek-Style Lamb Meatballs Recipe with Spicy Chili Glaze | What’s Cooking
Plated as a first course (like they are served at our Blue Stove restaurants) or all together on little skewers as an hors d’oeuvre, these Chili-Glazed Lamb Meatballs are delicious anytime of year, but work especially well as an Easter appetizer recipe idea—traditional lamb prepared with a twist for the holiday.
Greek-inspired herbs and spices flavor the interior of these baked meatballs, while a spicy pasilla chili sauce lends a smoky earthiness. The pepper glaze’s heat gets cooled down by a pool of Greek yogurt, and it’s all topped with refreshing mint and parsley scattered on a crunchy radish and cucumber salad. Easy to make, this meatball recipe with a Mediterranean flair is an impressive-looking tribute to the beginning of spring.
Chili-Glazed Lamb Meatballs
From our Blue Stove Restaurant
(Makes 24 meatballs; serves 8 as a first course)
Lamb Meatball Prep
1/3 cup yellow onion, finely chopped
1 1/2 tablespoons garlic, minced
1 tablespoon fresh Italian parsley, chopped
1 tablespoon fresh oregano, chopped
1 1/2 teaspoons fresh sage, chopped
2 1/4 teaspoons ground fennel seed
3/4 teaspoons ground coriander
3/4 teaspoons ground cumin
1 tablespoon kosher salt
1 large egg
2 tablespoons sweet rice flour
1 1/4 pounds ground lamb
Lightly coat a rimmed baking sheet with cooking spray and set aside. In a large mixing bowl, add the onion, garlic, parsley, oregano, sage, fennel, coriander, cumin, salt, egg and flour. Mix with a wooden spoon until well combined to create a panada. Add lamb to the mixture and, using your hands, mix together until well incorporated.
Roll 1-ounce portions (about Ping-Pong ball size) of the mixture into balls and arrange on prepared baking sheet. Transfer to refrigerator and chill for one hour.
Chili Glaze Sauce
1 pasilla pepper
1/2 teaspoon dried red pepper flakes
1 teaspoon whole cumin seed
1 tablespoon plus 1 teaspoon sherry vinegar
1 teaspoon smoked paprika
1 small clove garlic, minced
2 1/2 tablespoons olive oil
1/4 teaspoon kosher salt
Fill a small saucepan with water, bring to a boil and turn off heat. Remove stems and seed from pasilla pepper and submerge in hot water for 3 minutes to soften. Drain well and chop.
In a small sauté pan, toast red pepper flakes and cumin seeds over low heat until fragrant, about 3 to 4 minutes. Transfer to a small bowl to cool, then add to a coffee or spice grinder and grind until pulverized to a fine powder.
In a blender, add the ground red pepper flakes and cumin, sherry vinegar, soaked chopped chilies, paprika and minced garlic. Blend until smooth. While the motor is running, drizzle olive oil in a steady stream. Season to taste with kosher salt. Set Chili Glaze Sauce aside.
Lamb Meatball Final Assembly
1/2 English cucumber cut into 1/8-inch-thick slices then halved
1/2 bunch radishes cut into 1/8-inch-thick slices then halved
1/2 cup fresh Italian parsley leaves
1/2 cup fresh mint leaves, torn
1/4 cup fresh chives, cut into 1/2-inch batons
2 teaspoons freshly squeezed lemon juice
2 1/2 tablespoons olive oil
1 1/2 teaspoons fine sea salt
1 cup plain Greek yogurt
Preheat oven to 325°F. To make the salad garnish, add cucumber, radish, parsley, mint, chives, lemon juice, olive oil and sea salt in a small bowl. Toss to combine and coat all ingredients evenly, then set aside.
To bake the meatballs, remove them from the refrigerator and place in oven until the center reaches 155°F, about 20 minutes. Remove from oven and brush tops of meatballs with the chili sauce. To serve as a first course, dollop 2 tablespoons of yogurt onto the center of each plate and smear toward the edges with the back of a spoon. Place three meatballs on top, leaving a little room in the center. Divide the salad garnish evenly amongst the plates on the center of the meatballs, building height in the middle. With a spoon, drizzle a little oil from the chili sauce around the meatballs and serve.
Try these recipes and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What’s Cooking series and Nordstrom Cookbooks (available in selected Nordstrom restaurants and Ebars).
Have a favorite dish or beverage from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!
—Jeff Powell (photos and intro)