Spicy Lamb Meatball Cava Bowl
Source: Cookwell
A Mediterranean-inspired bowl with spicy lamb meatballs and tzatziki-style cucumber dill sauce.
Ingredients
Spicy Lamb Meatballs
- Ground lamb
- Salt
- 3g cumin (a small spoonful)
- 2g smoked paprika (a sprinkle)
- 2g garlic powder
- Harissa paste
- MSG (optional)
Tzatziki-Style Cucumber Dill Sauce
- 2 parts yogurt
- Extra virgin olive oil, a spoonful
- 10g dried dill (a spoonful)
- 1/2 cucumber, minced (or a small cucumber)
- 1 clove garlic, minced
- Lemon juice, a squeeze
Remaining Bowl Components
- Avocados
- Hummus
- Feta, crumbled
- Cucumbers, chopped
- Pickled onions
- Mixed greens
- Lentils, cooked
- Tomatoes, diced
Directions
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Start lentils & prep bowl additions: 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.
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While the lentils cook, make the meatballs & 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.
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Mix & shape meatballs: 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.
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To check seasoning, microwave a tiny piece of the mixture. Adjust as needed before forming.
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Shape the mixture into golf ball-sized meatballs, pressing firmly so they hold together without any binders.
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Preheat a pan or skillet over medium-high heat.
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Cook the meatballs: 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.
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Adjust the heat as necessary to avoid scorching while still maintaining strong browning. When the meatballs reach an internal temperature of 140°F/60°C, remove them from the heat to keep them juicy and tender.
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.