Emeril’s Grilled Lamb Meatballs | Emeril Lagasse

Here in America, every dish gets its day! In honor of “Something on a Stick” day, we are sharing Emeril’s recipe for Grilled Lamb Meatballs and homemade Tzatziki sauce. The combo wowed our Detroit Lions fans Michael and Rona Banks on a recent episode of Emeril Tailgates. Grilled Lamb Meatballs 1 1/2 pounds ground lamb 4 tablespoons chopped fresh mint 3 tablespoons chopped fresh parsley 2 tablespoons minced shallots 2 tablespoons minced garlic 2 teaspoons chopped fresh oregano 1/3 cup dry plain breadcrumbs (or 2/3 cup fresh soft breadcrumbs) 1/2 cup plain yogurt or heavy cream 1 large egg, lightly beaten 1 1/2 teaspoons Creole Seasoning, recipe follows 1 3/4 teaspoons ground cumin 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Olive Oil, as needed for grilling Grilled Garlic Flatbreads, for serving, recipe follows Tzatziki, for serving, recipe follows Shredded romaine lettuce, for serving 2 medium tomatoes, seeded, cored & finely chopped, for serving Gently crumble the ground lamb into a medium bowl and add the mint, parsley, shallots, garlic, and oregano. In a separate bowl, combine the breadcrumbs and yogurt, and let sit until the crumbs have softened. Add the egg, Creole Seasoning, cumin, salt, and pepper and mix well. Add the bread mixture to the lamb and mix gently but thoroughly to combine. Try not to overwork the meat. Using damp hands or a small portion scoop, shape the meat mixture into 36 meatballs (about 1 ½ to 2 tablespoons each). Cover with plastic wrap and transfer to the refrigerator until chilled and mixture is firm, at least 2 hours and up to overnight. Preheat a grill to high heat. Brush the grates to make sure they’re very clean and then oil them well. If using skewers, lightly oil the meatballs with the olive oil, and then place the desired number of meatballs onto each skewer. Place the meatball skewers onto the grill, close the grill lid, and let cook until the meatballs are nicely marked on the bottom and are easily repositioned on the grill, usually 1 ½ to 2 minutes. Using tongs, reposition the meatballs every 1 ½ to 2 minutes so that they cook evenly. The meatballs are done when an instant read thermometer registers 155 to 160 degrees F, usually 6 to 8 minutes. They should be nicely browned on the exterior but still moist inside. Transfer meatballs to a platter and serve hot with the Grilled Garlic Flatbreads, shredded lettuce and tomatoes, and the Tzatziki Sauce. Makes about 36 small meatballs, 6 to 8 servings Tzatziki Sauce 1 large cucumber, peeled, sliced in half and seeded, and finely chopped Salt 1 1/2 cups full fat Greek yogurt 1 tablespoon extra virgin olive oil 1 ½ teaspoons fresh lemon juice or white wine vinegar 2 tablespoons finely chopped fresh parsley 1 teaspoon minced fresh dill or oregano leaves 1 teaspoon minced garlic Kosher Salt and cayenne pepper, to taste Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and allow to drain for 1 hour. Put the yogurt in another fine-mesh strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Season to taste with salt and pepper. Cover and chill for at least 1 hour before serving. Yield: A generous 2 cups Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: Stay Connected With Emeril On: Instagram: Facebook: Amazon: Watch Emeril’s New Series on Roku: Emeril Tailgates: Emeril Cooks: