Meatballs are a great way to introduce lamb into more casual, shareable formats; it’s familiar, but endlessly variable with flavors and cuisines, from Spanish to Korean.
Chickpea Puree :
3 cups unsalted canned chickpeas, pre-cooked
¼ cup extra virgin olive oil
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
Yogurt/Quince Vinaigrette :
¼ cup yogurt
2 tablespoons quince
2 teaspoons smoked paprika
¼ cup sherry vinegar
Plate Garnish :
Celery leaves as needed
Fresh cilantro as needed
Preheat oven to 350F. In a small bowl combine all ingredients and mix well. Form into 1.5 ounce meatballs and place onto a baking sheet with parchment paper. Place in oven for 12-15 minutes, or until cooked through. Reserve until ready to use.
For the Chickpea Puree: In a food processor, add chickpeas, olive oil, lemon zest, lemon juice, salt and black pepper. Process until smooth. Next, add fresh herbs and process until incorporated. Reserve until ready to use.
For the Yogurt/Quince Vinaigrette: In a food processor, combine all ingredients and mix until smooth. Reserve until ready to use.