Greek Meatballs

Greek Meatballs! made with spicy lamb and pork meatballs, mint, jalapeño, garlic, shallots, orange zest, and Greek yogurt for dipping.
Ingredients

Main Course
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 large shallot, minced
  • 1 pound ground lamb
  • 4 ounces salt pork or bacon, ground or finely minced
  • Zest of 1 orange
  • 2 tablespoons chopped mint
  • Freshly ground black pepper
  • Greek yogurt for dipping

Gravy:
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 3 cups of turkey stock (that you make in step...)
  • 1/2 teaspoon yellow mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup cream
Directions
  • Soften shallots, jalapeño, garlic: Heat a small pan over medium heat and add oil, minced garlic, jalapeño and shallot, and cook for 1 minute, then let cool.
  • Make meatball mixture: Meanwhile, crumble lamb into a large bowl. Evenly scatter the salt pork (or bacon), orange zest and mint over lamb, and season with pepper. Sprinkle the cooled garlic mixture over lamb.
  • Form meatballs: Gently mix until just combined, then form into 1¼-inch balls and transfer to a plate or sheet pan.
  •  Brown meatballs on all sides: Heat a large cast iron pan over medium to medium high heat. Working in batches if necessary to prevent crowding, brown meatballs on all sides until cooked through, 8 to 10 minutes. Serve warm with toothpicks or skewers with plain yogurt.

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