Name: Cast Iron Lamb Meatballs with Yogurt Sauce
Total time: 45 min
Ingredients: 1 cup plain Greek yogurt; 3 tablespoons minced fresh mint; 2 tablespoons extra-virgin olive oil; 1 garlic clove , minced; 1/2 teaspoon grated lemon zest plus 1/2 teaspoon juice; Salt and pepper; 6 square or 7 round saltines , crushed (3 tablespoons); 2 tablespoons water; 1 pound ground lamb; 1 large egg yolk; 1 teaspoon ground cumin; 3/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves

Why This Recipe Works

Bite-size meatballs are a cocktail party staple. We wanted to try a new flavor twist on this traditional appetizer, so we looked for international inspiration from the spiced lamb patties known as kofte that are a popular street food in the Middle East. In most recipes, ground lamb is charred over an outdoor grill, so for our indoor version we achieved that charred lamb flavor by swapping out a fiery grill for a smoking-hot cast-iron skillet. We drew further inspiration from kofte by creating a meatball mixture with ground lamb as our base and added fresh mint, cumin, garlic, cinnamon, and cloves for the seasonings. For our binder we stuck with a standard egg yolk, but instead of a traditional panade of bread and milk to help bind the meat and ensure moistness, we used Greek yogurt and crushed saltines. The yogurt added a welcome tang to our meatballs that fit nicely within the flavor profile, and using dry saltines instead of fresh bread ensured that our meatballs held their shape but weren't too moist. We browned the meatballs in just one batch; it took only a few minutes in the hot cast-iron skillet to create a perfectly seared exterior. A tangy and refreshing Greek yogurt sauce provided the perfect pairing for these tasty morsels.

Before You Begin

To crush the saltines quickly and easily, place them in a zipper-lock bag and use a rolling pin to smash them.

Instructions

Combine ⅔ cup yogurt, 1 tablespoon mint, 1 tablespoon oil, half of garlic, lemon zest and juice, and ¼ teaspoon salt in bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Mash remaining ⅓ cup yogurt, crushed saltines, and water together with fork in large bowl to form paste. Add lamb, egg yolk, cumin, cinnamon, cloves, ¾ teaspoon salt, ⅛ teaspoon pepper, remaining 2 tablespoons mint, and remaining garlic and knead with hands until uniformly combined. Pinch off and roll mixture into 1-inch meatballs (about 35 meatballs).

Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add remaining 1 tablespoon oil and heat until just smoking. Brown meatballs on all sides, 5 to 8 minutes; using slotted spoon, transfer to serving platter. Serve with yogurt sauce.