Lamb Kofte & Yogurt Sauce

Once I found out about Siggi's cooking contest for RD's, I knew I had to apply. My initial problem was deciding on a recipe to submit, but then I discovered I could enter unlimited recipes! I took a poll with some friends, and most agreed I should submit my Kofte & yogurt sauce recipe. There were two others in the running, so those will be next. Until I get more time to execute the others, please enjoy this simple dish.

Most often, Kofte (lamb meatballs) are made with bread crumbs or substituted with a grain, but in this recipe, I went with the idea that less is more. As a result, the end product is more delicate to work with, so be gentle when browning the meatballs. You also may notice I did not add herbs in the lamb mix. However, this is intentional since the sauce is meant to be herbaceous and complimentary with the lamb. Had I added, say, fresh dill into the meatballs, then the dill would've dominated and perhaps drowned out the other flavors. 

Lamb Kofte (Meatballs) with Yogurt Sauce
Serves 4

Lamb Meatballs Ingredients:
1 pound ground lamb
1 onion, grated
1 tsp. toasted fennel seeds, ground
1 Tbsp. Dijon mustard
Pinch mace (optional: substitute cinnamon)
2 cloves garlic, minced
1 Tbsp. kosher salt
2 tsp. cracked black pepper
2 Tbsp. canola oil
Preparation

1. Combine lamb, onion, ground fennel, Dijon, mace, garlic, salt and pepper in a large mixing bowl. Mix until well blended by hand. Cover and refrigerate for 1 hour (if you have time) or up to overnight.
2. Remove the meat from the refrigerator and form the lamb mixture into small uniform balls. Allow to rest in the refrigerator once more (covered in plastic) while you prepare the sauce and sides.
3. Heat canola oil in a large skillet until shimmering but not smoking. Add the meatballs and saute until browned on all sides, about 3 minutes on medium-heat.
4. Turn the heat down to medium-low, cover with lid and cook for another 12-15 minutes or until cooked thoroughly.
5. Drain off fat and allow to rest before eating

Yogurt Sauce Ingredients:
1 cup (5.3oz) Siggi’s plain skyr, 0%
2 cloves garlic, minced
¼ cup chopped fresh dill, chopped
2 Tbsp. fresh lemon juice (for extra flavor, add minced lemon rind)
2 Tbsp. shallot, minced
Pinch kosher salt and fresh cracked black pepper
Preparation

1. In medium bowl, stir together all ingredients and chill.

Serving:
When all components are complete, assemble lamb with sauce.
Eat with grilled naan or flatbread (drizzled in olive oil and za’atar), fresh mixed greens with sliced radish, & cucumber slices.