Ingredients
arugula
1/2 teaspoon sea salt (for salad)
1/4 cup olive oil (for salad)
2 fennel bulbs (tops and end trimmed, chopped to fit through feed tube)
1/2 red onion (peeled and chopped to fit through feed tube)
1 teaspoon lemon zest (for yogurt dressing)
1 teaspoon salt (for yogurt dressing)
1 cup plain greek yogurt
2 teaspoons fresh minced parsley (for yogurt)
2 teaspoons fresh minced dill
Olive oil (for frying)
2 teaspoons lemon zest (for meatballs)
1 large egg
6 ounces feta cheese
1 teaspoon cumin
2 teaspoons sea salt (for meatballs)
1/2 cup breadcrumbs
1/4 cup fresh flat leaf parsley (for meatballs)
1 1/2 pounds boneless leg of lamb (chopped into 1”x1” chunks)
Step by step
SPECIAL EQUIPMENT: KitchenAid® 13-cup food processor with multipurpose blade; large mixing bowl; fry pan; large bowl or baking dish.
FOR MEATBALLS: Insert the multipurpose blade into the KitchenAid® 13 cup food processor. Add all meatball ingredients (lamb, 1/4 cup parsley, breadcrumbs, 2 tsp. sea salt, cumin, feta, large egg, and 2 tsp. lemon zest) into the work bowl, secure the lid, and turn the processor to high. Allow to process until no large pieces of meat remain.
Use a wooden spoon or other to remove the meat mixture from the work bowl. Use your hands to form/roll the mixture into meatballs about the size of a golf ball.
Heat a fry pan on medium high heat and add a bit of olive oil to coat the bottom of the pan. When the pan is hot, place meatballs into the pan, being sure not to overcrowd the pan. Cover the pan and allow to fry for 4 minutes, then uncover, turn the meatballs, recover and continue to cook for another 4 minutes. Repeat one more time, for a total cooking time of about 12 minutes per batch. Remove cooked meatballs into a large bowl or baking dish and cover the bowl with tin foil while you cook any remaining meatballs.
Chef’s Notes: While the meatballs are delicious on their own as a hearty snack, or tucked into a pita with hummus and cucumbers, here’s a serving suggestion: serve the meatballs with herbed greek yogurt and a shaved onion and fennel salad.
FOR YOGURT DRESSING: Mix all yogurt dressing ingredients (fresh minced dill, 2 tsp. fresh minced parsley, plain Greek yogurt, 1 tsp. salt, and 1 tsp. lemon zest) into a bowl and whisk to incorporate. Set aside.
FOR SALAD: Insert the slicing blade into the food processor. Secure the lid, and turn the slicing knob to 1 or 2 (depending on thickness preference). Turn the machine on low speed, then feed the red onion and fennel through the feed tube, using the food pusher to push the pieces through the slicer. Remove the sliced onion and fennel from the work bowl into a mixing bowl and toss with a bit of olive oil and sea salt.
TO SERVE: Place 1/4 cup of yogurt into the base of a bowl, place a scoop of the fennel onion salad on top of the yogurt, then top the salad with 4-5 meatballs. Add a bit of arugula into the bowl and serve with a wedge of lemon.