Cured Lemon and Herb Meatballs
These Cured Lemon and Herb Meatballs are my pick when I want dinner to feel fresh but filling. The lemony yogurt and quick cucumber salad round it out perfectly. They're one of my favorite meatball recipes!
Ingredients
For the Cured Lemons: (Make 1 day ahead)
- 3 medium lemons thinly sliced with ends removed
- 3 tablespoons sugar
- 3 tablespoons kosher salt
- 1/4 cup white vinegar
- 1/3 cup olive oil
For the Meatballs:
- 1 pound ground American lamb
- 1 cup panko breadcrumbs
- 1 egg
- 1/4 cup chopped onions
- 4 to 5 cured lemon slices chopped
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh flat-leaf parsley
- Salt and pepper to taste
For the Creamy Feta Yogurt:
- 5- ounce container whole milk feta
- 1 cup whole milk Greek yogurt
- 3 to 4 slices cured lemons
- 1/2 cup mixed fresh herbs dill and flat-leaf parsley
- 1 small clove garlic
- Salt and pepper to taste
- 1/4 cup heavy cream
For the Tangy Cucumber Salad:
- 2 to 3 cups cocktail cucumbers sliced into coins
- 1/2 cup chopped dill
- 1/4 cup sliced red onion
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 cup white vinegar
- Salt and pepper to taste
Instructions
Make the Cured Lemons
- Slice the lemons as thin as possible. In a large jar, combine the lemon slices with sugar, salt, and vinegar. Let sit at room temperature for 1 hour until the sugar and salt dissolve.
- Add the olive oil and stir to combine. Cover and refrigerate for at least 24 hours before using. These will keep in the fridge for up to 6 weeks.
Prepare the Meatballs
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.
- In a stand mixer or large mixing bowl, combine all the meatball ingredients. Mix until evenly incorporated.
- Pinch off golf ball-sized portions and roll between your palms to form meatballs. Place them evenly spaced on the prepared baking sheet.
Bake the Meatballs
- Bake for 15 to 17 minutes or until deeply browned and fully cooked. The USDA recommends cooking ground lamb to an internal temperature of 160°F.
Make the Creamy Feta Yogurt
- While the meatballs are baking, add all yogurt ingredients to a food processor. Blend until smooth and creamy, about 2 to 3 minutes. Set aside.
Make the Cucumber Salad
- In a mixing bowl, combine all the cucumber salad ingredients. Stir well and let marinate while the lamb meatballs cook.
Assemble and Serve
- Spread a generous layer of feta yogurt on a serving plate. Top with hot lamb meatballs and spoon the cucumber salad over the top. Garnish with chive blossoms if you have them. Serve immediately.
Notes
- Slice lemons as thinly as possible to help them soften and cure evenly.
- Make the cured lemons at least 24 hours in advance. They continue to develop flavor the longer they sit.
- Panko adds great texture to the meatballs. You can substitute with fine breadcrumbs if needed.
- The cured lemons add a tangy, slightly sweet punch that balances the richness of the lamb.
- The feta yogurt and cucumber salad can be made in advance and stored in the fridge for up to 2 days.
- For easy shaping, lightly oil your hands before rolling the meatballs.
- This dish makes a beautiful appetizer or centerpiece when plated family-style with extra herbs and edible flowers.