Grilled Lamb Meatballs with Salsa Verde

Name: Grilled Lamb Meatballs with Salsa Verde
Prep time: 45 min
Total time: 80 min
Ingredients: 3 slices white sandwich bread, torn into large pieces; 0.25 cup whole milk; 1 small onion, quartered; 2 cloves garlic; 1 large egg white; 2 teaspoons coarse salt; 0.75 teaspoon freshly ground pepper; 1 pound ground lamb; 0.5 pound ground pork; Extra-virgin olive oil, for brushing; 1 teaspoon finely grated lemon zest, plus 2 tablespoons juice; 1 teaspoon coarse salt; 0.25 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; 0.5 cup extra-virgin olive oil

2.8

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

45 mins

Total Time:

1 hr 20 mins

Yield:

60

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

Ingredients

Meatballs

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

Directions

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.