Not your grandma’s meatballs

Not that I have anything against grandmas. In fact, our “Meme and Papa” are visiting now and we’re having a ball. (Hence the reason I haven’t spent much time updating this blog.) But, since the times when our moms taught us to cook, so many interesting ingredients and ethnic cuisines have become mainstream. With that in mind, I am sharing my recipe for Lamb & Pistachio Meatballs. Remember: meatballs are hard to mess up! These ones are amazing, and so easy. As an added bonus, they reheat well and can be frozen. A perfect make ahead meal…and these meatballs are special enough that you could serve them at a dinner party. (We ate them before I remember to take a photo, so I had to poach an image off the Food & Wine site...)

Kofte with Pistachios

1 bag TJ’s (Trader Joe’s) roasted, unsalted pistachios
1 lb ground lamb (which can be difficult to find, so call ahead and order this from your market’s butcher)
1 lb all natural ground beef
2 or 3 yellow onions (depending upon the size of the onion), small dice
1 bunch fresh mint, leaves roughly chopped
1 bunch fresh parsley, leaves roughly chopped
hearty dash of cumin
hearty dash on cinnamon
hearty dash of kosher salt
olive oil in which to sauté the meatballs

Preheat oven to 350. Combine all ingredients and mix with your hands. (Remove your wedding ring, or it will get nasty.) Heat olive oil in a large fry pan. Roll 1” meatballs and sauté until nicely browned then transfer to a roasting pan or cookie sheet. Bake another 15 minutes, or so, until cooked through. Done! How easy was that? Serve with Yogurt Sauce.

Herbed Yogurt Sauce
This sauce pairs wonderfully with the meatballs, but can also be a nice accompaniment to grilled chicken or shrimp, or stirred into orzo for a side dish, used as a dip for pita chips, etc. Lots of options for this simple recipe….

1 tub Fage 0% Greek Yogurt (or you can use 2% or full fat, whichever one you prefer)
2-4 cloves of garlic, minced
1 bunch scallions, white and light green parts thinly sliced
1 bunch mint, roughly chopped
1 bunch dill, feathery part roughly chopped
1 bunch parsley, roughly chopped
Freshly ground pepper

Combine all of the above and let flavors meld in the fridge for at least one hour. Dip will keep for several days as long as you started with fresh herbs!