Grilled Lamb Meatballs with Salsa Verde
Tender lamb-and-pork meatballs threaded onto skewers, grilled over direct heat and served with a vivid herb salsa verde.
⏱️ Prep: 30 min🍳 Cook: 8 min
Ingredients
| 3 slices | white sandwich bread, torn into large pieces | |
| 1/4 cup | 60 ml | whole milk |
| 1 | small onion, quartered | |
| 2 cloves | garlic | |
| 1 | large egg white | |
| 2 teaspoons | 10 ml | coarse salt |
| 3/4 teaspoon | 3.8 ml | freshly ground pepper |
| 1 pound | 455 g | ground lamb |
| 1/2 pound | 225 g | ground pork |
| — | extra-virgin olive oil, for brushing | |
| 1 teaspoon | 5 ml | finely grated lemon zest, plus 2 tablespoons juice |
| 1 teaspoon | 5 ml | coarse salt |
| 1/4 teaspoon | 1.3 ml | red-pepper flakes |
| 2 cups | 480 ml | fresh flat-leaf parsley leaves (from 1 bunch) |
| 1 cup | 240 ml | fresh mint leaves (from 1 bunch) |
| 1 tablespoon | 15 ml | fresh oregano leaves |
| 1/2 cup | 120 ml | extra-virgin olive oil |
Instructions
- Meatballs: Working in batches, pulse the bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with the milk, and let stand 10 minutes.
- Meanwhile, puree the onion and garlic in the processor until smooth. Add the egg white, salt and pepper; pulse to combine. Stir the onion mixture into the breadcrumbs. Add the lamb and pork; gently mix until just combined. With dampened hands, form the mixture into 1-inch-diameter balls. Place on a parchment-lined baking sheet, cover and refrigerate until ready to use, up to 1 day. (Or freeze until firm, then transfer to resealable plastic bags and freeze up to 1 month; thaw overnight in the refrigerator.)
- Preheat the grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill the meatballs, turning a few times, until just cooked through, 6 to 8 minutes.
- Salsa verde: Stir together the lemon zest and juice, salt and pepper flakes in a bowl until the salt is dissolved. Puree the lemon mixture with the herbs and oil in the processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface. Store in the refrigerator until ready to serve, up to 1 day; dollop onto the warm meatballs.