Spice up your meatballs with Turkish salad and then serve more on the side. It really adds a depth of flavor to this quick party snack perfect for game day parties.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 pound ground lamb
- 3 tablespoon flat leaf parsley, minced
- 8 oz. container Sabra Turkish Salad
- 1 teaspoon salt
- ground pepper
- 3 medium garlic cloves, minced or pressed
- 1/4 cup seasoned bread crumbs or matzo meal
- 1 egg, lightly beaten
- 2 tablespoons olive oil
1 In a large bowl, add ground lamb, parsley, 2 tablespoon Turkish Salad, salt, pepper, garlic and bread crumbs or matzo meal.
2 In a small bowl, lightly beat the egg and pour over the ground lamb mixture.
3 Mix gently with your hands and form into meatballs no larger than a golf ball. (As with burgers, a soft touch will ensure a tender finished product; overworked, compact meatballs will end up dense and heavy.)
4 In a 12″ skillet, heat 1 tablespoon olive oil until shimmery-hot. Cook in batches adding oil as needed until deeply, evenly browned on all sides. (An internal temperature of 150-155 degrees will give you a medium-well meatball; if your butcher ground the meat from a solid hunk of lamb herself, feel free to aim for medium rare, if you like.) Drain on paper towels and blot dry.
Serve over more Sabra Turkish Salad.