• American Lamb Meatballs

    Yield: 24 meatballs
    2 pounds ground American lamb
    1 cup raisins, chopped
    1/2 cup walnut pieces, chopped
    1 teaspoon ground black pepper
    1/2 cup chopped parsley
    1/2 cup chopped mint leaves
    1/2 cup bread crumbs
    3 eggs
    2 teaspoons salt
    2 tablespoons olive oil

    Preheat the oven to 450 degrees. Combine all ingredients except olive oil in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil over a large baking dish (9 x 12-inches), making sure to evenly coat the entire surface (use your hand to help spread the oil). Roll the meat mixture into round, golf ball-sized meatballs and evenly line balls on the baking dish. Roast until firm and cooked through (about 20 minutes). Allow the meatballs to cool for five minutes before removing from the tray.

  • Turkey Meatballs with Mint-Yogurt Sauce

    11/2 pounds ground turkey
    1/2 cup breadcrumbs
    1/4 cup olive oil
    2 teaspoons garlic, minced
    1 small onion, finely diced
    1 green onion, finely chopped
    11/2 teaspoon ground cumin
    1/4 cup heavy cream
    2 large eggs


    Add two tablespoons oil to a medium saucepan over medium heat. Cook onions, and green onions until soft, set aside and let cool. In a large bowl, add turkey, cooled onions, garlic, cumin, breadcrumbs, cream, eggs, 3 tablespoons mint, salt, and pepper. Combine well, but to not over mix. Using a small scoop (approximately 1 ounce) place meatball mixture onto a sheet pan lined with parchment paper. Make sure there is space between each meatball. Refrigerate. These can be made up to one day in advance.

    To make the sauce: In a small bowl add yogurt, remaining mint, lemon zest, lemon juice, salt, and pepper to taste. Preheat oven to 400 degrees, brush meatballs with olive oil, and bake until golden brown and cooked through, about 10 to 12 minutes. Serve immediately with mint-yogurt sauce. Contributed by Jeff Osaka, chef of Twelve Restaurant in Denver, Colorado