Lamb Meatballs & Yogurt Sauce

2020 has been a year. From police brutality and Black Lives Matter, to the demise of American democracy and loss of countless figures. All of this in the midst of a global pandemic…it has been a year. I have tried to navigate my feelings as i’m sure we all have in this time, as best as I can. Weeding through anger, grief, and anxiety. But as Kendrick Lamar says, “We goin’ be alright!” Through resistance, voting, connecting to others authentically, and holding onto joy. So, I am again making space for connection and joy through The Black Contessa. Cooking has always been how I found community and served as my creative outlet. Here, I will be sharing recipes I love that are delicious, easy, and impressive. Lamb Meatballs with Yogurt Sauce and Tabbouleh Salad is the perfect fresh and filling meal! Most of these spices are already located in your pantry and with a side of pita bread your meal is complete.

Ingredients

For Yogurt Sauce

1 cup of plain greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped herbs such as dill, mint, or cilantro
Salt to taste

For Lamb Meatballs

1 lb of ground lamb
1 tablespoon of minced garlic
2 teaspoons of ground cumin
1 1/2 teaspoons smoked paprika
1/2 teaspoon chile powder
1 finely chopped green onion
1 tablespoon finely chopped mint
2 tablespoons finely chopped parsley
1 1/2 teaspoons extra-virgin olive oil
Salt and pepper to taste

For Tabbouleh Salad

1/3 cup extra virgin oil
3 tablespoons lemon juice
1/4 cup extra bulgur wheat
2 bunches of parsley finely chopped
1/4 cup mint finely chopped
1-2 firm tomatoes
2 green onions finely chopped
Salt and pepper to taste

Preparation

For the Sauce
1. In a small bowl, whisk the yogurt with the lemon juice.
2.Stir in the chopped herbs, season with salt and refrigerate until ready to use.

For the Meatballs
1. In a bowl, use your hands to mix together all of the ingredients.
2. Form the mixture into small meatballs.
3. Place meatballs on an oiled rimmed baking sheet at least 1 inch apart.
4. Transfer the baking sheet to the oven and broil the meatballs for 8-10 minutes, or until browned.

For the Tabbouleh
1. In a small bowl, whisk together olive oil and lemon juice until well combined. Then 2. Add the bulgur to the dressing and let it soak until it is soft about 15 minutes.
3. Prepare the vegetables by washing, drying thoroughly and finely chopping them. 4.After chopping the tomatoes be sure to drain the excess juice.
5. Place the chopped vegetables in a large bowl. Add the mint and parsley.
6. Season with salt and pepper to taste.
7. Pour the bulgur and dressing mixture over. Gently toss to combine.
8. Serve at room temperature or cold.