Grilled Lamb Meatballs with Salsa Verde
Soak bamboo skewers in water first for about 30 minutes, to prevent them from scorching on the grill.
- Total Time:
- Yield: Makes about 60
- 3 slices white sandwich bread, torn into large pieces
- 1/4 cup whole milk
- 1 small onion, quartered
- 2 cloves garlic
- 1 large egg white
- 2 teaspoons coarse salt
- 3/4 teaspoon freshly ground pepper
- 1 pound ground lamb
- 1/2 pound ground pork
- Extra-virgin olive oil, for brushing
- 1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
- 1 teaspoon coarse salt
- 1/4 teaspoon red-pepper flakes
- 2 cups fresh flat-leaf parsley leaves (from 1 bunch)
- 1 cup fresh mint leaves (from 1 bunch)
- 1 tablespoon fresh oregano leaves
- 1/2 cup extra-virgin olive oil
Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with milk, and let stand 10 minutes.
Meanwhile, puree onion and garlic in processor until smooth. Add egg white, salt, and pepper; pulse to combine. Stir onion mixture into breadcrumbs. Add lamb and pork; gently mix until just combined. With dampened hands, form 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 refrigerator.)
Preheat grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes.
Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface. Store in refrigerator until ready to serve, up to 1 day; dollop onto warm meatballs.