Simple Supper: Mediterranean Lamb Meatballs with Goat Cheese & Cucumbers!

/ Sunday, May 4, 2014

Everyone close to me knows I'm looney-tunes-in-love with lamb. Racks, legs, steaks, patties—doesn't matter—can't get enough! That's why my little brain gets fuzzy when folks say they "hate" lamb. Seriously!? You know I love you but I don't have to like you right now...

So let's make a deal! No one dislikes meatballs. Give these super-easy lamb meatballs a try, then make up your mind. The ingredients are simple: Store-bought marinara sauce, ground lamb and only one spice—since I know how annoying recipes with a bazillion different spices and ingredients can be. Not feeling the baguette? Serve these Mediterranean meatballs over couscous or 1 pound cooked rigatoni pasta

SERVES: 2 to 4

1 medium English cucumber, sliced
1/3 cup red wine vinegar
Kosher salt and freshly ground pepper
1 pound ground lamb 
1 shallot, grated or minced
3 teaspoons ground cumin
1 to 2 tablespoons olive oil
2 cups store-bought marinara sauce (my favorite is Rao’s!) 
4 ounce fresh goat cheese, crumbled.
1 baguette, torn into 4 pieces 

1. Toss the cucumber, vinegar and a generous pinch of salt in a bowl. Cover and refrigerate until ready to use. 

2. Gently mix the lamb, shallot, 2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined; roll into 1-inch meatballs. 

3. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides, 6 to 8 minutes.

4. Add the marinara sauce and remaining 1 teaspoon cumin to the skillet and cook, stirring occasionally, until simmering. 

5. Drain the cucumbers. Divide the meatballs and sauce among bowls. Top with goat cheese and cucumbers. Serve with baguette for dipping. 

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