Spicy Lamb Meatball Bowl

A Mediterranean-inspired bowl with spicy lamb meatballs and tzatziki-style cucumber dill sauce.

Ingredients

Spicy lamb meatballs

• 1 lb ground lamb (sub ground beef/pork blend if needed)
• 4 grams salt
• 3 grams cumin (a small spoonful)
• 2 grams smoked paprika (a sprinkle)
• 2 grams garlic powder
• 20 grams Harissa paste
• 1 pinch MSG

Cucumber dill sauce

• 2 parts yogurt
• Extra virgin olive oil, a spoonful
• 10 grams dried dill (a spoonful)
• 1/2 cucumber, minced (or a small cucumber)
• 1 clove garlic, minced
• Lemon juice, a squeeze

Remaining bowl components

Add a mix of the following, to taste:

• Avocados
• Hummus
• Feta, crumbled
• Cucumbers, chopped
• Pickled onions
• Mixed greens
• Lentils, cooked
• Tomatoes, diced

Directions

Start lentils & prep bowl additions

1. If using dried lentils, rinse them thoroughly and bring them to a gentle simmer in lightly salted water. Cook until tender but not mushy, then drain and set aside to cool.
2. While the lentils cook, make the meatballs and prep any remaining components. Chop the cucumber, tomato, and kale. Slice the avocado and crumble the feta so it’s ready for plating. This can all be done in advance to save time.

Mix & shape meatballs

1. Add the ground lamb, harissa paste, salt, cumin, smoked paprika, garlic powder, and MSG to a large bowl. Use your hands to mix until the meat becomes tacky and cohesive - stop as soon as it sticks lightly to your fingers.
2. Shape the mixture into golf ball-sized meatballs, pressing firmly so they hold together without any binders.
3. Preheat a pan or skillet over medium-high heat.

Cook the meatballs

1. Once the pan is hot, place the meatballs in a single layer, leaving space between them. Let them sear undisturbed until a deep crust forms, then rotate every few minutes to brown all sides evenly.
2. Adjust the heat as necessary to avoid scorching while still maintaining strong browning. When the meatballs reach an internal temperature of 140°F, remove them from the heat to keep them juicy and tender.

Make the dill sauce

1. Whisk together the yogurt, diced cucumber, garlic, olive oil, lemon, and dried dill until smooth. If you prefer a thinner dressing, loosen it with a splash of water.
2. Taste and adjust as needed with extra lemon, dill, or other ingredients.

Plate and serve

1. In a serving bowl, spoon in a layer of cooked (or reheated) black lentils. Add the greens mix, cucumber, tomato, and avocado.
2. Nestle in a few warm lamb meatballs, then add dollops of hummus and spoonfuls of dill dressing. Finish with crumbled feta and pickled onions for tang.

Notes

Because these meatballs contain no breadcrumbs, avoiding overcooking is key. Alternatively, you could broil or roast these in a hot oven for a more hands off method.