Grilled Lamb Meatballs with Salsa Verde

Prep Time:
45 mins
Total Time:
1 hr 20 mins

Soak bamboo skewers in water first for about 30 minutes, to prevent them from scorching on the grill.



  • 3 slices white sandwich bread, torn into large pieces

  • ¼ cup whole milk

  • 1 small onion, quartered

  • 2 cloves garlic

  • 1 large egg white

  • 2 teaspoons coarse salt

  • ¾ teaspoon freshly ground pepper

  • 1 pound ground lamb

  • ½ pound ground pork

  • Extra-virgin olive oil, for brushing

Salsa Verde

  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons juice

  • 1 teaspoon coarse salt

  • ¼ 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

  • ½ cup extra-virgin olive oil


  1. 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.

  2. 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.)

  3. 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.

  4. 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.

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