Some salads are meant to be a side dish but this one can easily hold its own as dinner. The lamb meatballs are seasoned with cumin, coriander, and garlic then served with peppery arugula, crunchy cucumbers, radishes, tomatoes, and tangy cilantro marinated onions. Add a generous amount of homemade tzatziki and crumbled feta, and you’ve got a hearty meal with plenty of fresh flavors to balance the richness of the lamb.
Why do Americans eat so little lamb?
Lamb is staple in many parts of the world but Americans eat surprisingly little of it. It wasn’t always that way though, sheep were once commonly raised for both wool and meat in the US but as the wool industry declined and beef, pork, and chicken became cheaper and more widely available lamb gradually disappeared from everyday meals. Its stronger flavor, higher price, and limited availability haven’t helped either. Today many Americans associate lamb with special occasions or restaurant dishes rather than something they’d regularly cook at home.
Why you should add yogurt to meatballs
Yogurt is a great addition to meatballs because it helps keep them tender and juicy while cooking. Its mild acidity can affect meat proteins while the extra moisture helps prevent the meatballs from drying out. The proteins and fat in Greek yogurt also contribute to a softer texture especially when working with ground meat that can become dense if overmixed. You don’t need much either; just a few tablespoons can make a difference without noticeably changing the flavor.
Why does cilantro taste like soap to some people?
If cilantro tastes like soap to you it might partially be due to your genetics. Cilantro contains naturally occurring compounds called aldehydes, some of which are also found in soaps and cleaning products. Variations in olfactory receptor genes (particularly OR6A2) can make certain people more sensitive to these compounds which gives cilantro that soapy taste. Genetics isn’t the only factor though since familiarity and repeated exposure can also influence how people perceive its flavor.
Let’s talk about sheep
Sheep are actually pretty interesting animals. They can recognize and remember the faces of other sheep and humans for years, and their horizontal, rectangular pupils give them nearly panoramic view of their surroundings to help spot predators. There’s also some evidence that their vocalizations vary depending on their social groups and environment, though whether that counts as having accents is debatable. So they can remember your face, see almost everything around them, and might even have their own way of saying ‘baa’.
Why is garlic breath so hard to get rid of?
Brushing your teeth won’t necessarily get rid of garlic breath because some of the smell is actually coming from your lungs. When you eat garlic your body breaks down its sulfur compounds producing substances like allyl methyl sulfide that enter your blood stream and eventually make their way to your lungs. They’re then released every time you exhale meaning the smell isn’t just coming from leftover garlic in your mouth. These compounds can linger for hours so unfortunately no amount of mouthwash is going to completely fix the problem.
How to lamb meatball salad with tzatziki?
In a medium bowl mix together 2 cups Greek yogurt, grated garlic cloves, grated cucumber, juice of 2 lemons, 1 tbsp olive oil, and dill. Season to taste with salt and pepper and add more lemon juice if needed. Cover and set aside.
In a large bowl mix together ground lamb, 2 tbsp Greek yogurt, chopped 1/2 onion, minced garlic, 1 tbsp coriander, 1 tbsp cumin, 2 tsp salt, and pepper to taste. Set aside.
In a medium bowl mix together the sliced onions, chopped cilantro, and 1/3 cup red wine vinegar. Season with salt and pepper. Set aside to marinate while preparing the remaining ingredients.
Roll the lamb mixture into evenly sized meatballs. Heat a cast iron skillet over medium heat and cook the meatballs in batches turning occasionally until browned on all sides and the internal temperature reaches 160f, about 10-15 minutes for medium sized meatballs.
Meanwhile in a large bowl toss chopped cucumbers, radishes, and tomatoes with 1/2 tbsp olive oil and 2 tbsp red wine vinegar. Season with salt and pepper.
In a separate large bowl toss the arugula with 1/2 tbsp olive oil and 1 tbsp red wine vinegar. Season with salt and pepper.
Arrange the arugula on serving plates, then spoon the cucumber, radish, and tomato mixture over the top. Add the marinated cilantro onions and lamb meatballs, then spoon the tzatziki over or around the meatballs. Finish with crumbled feta and serve.
Tips
Squeeze the cucumber well. Use a clean kitchen towel or cheesecloth to remove as much liquid as possible to avoid thinning out the tzatziki.
Wet your hands before rolling the meatballs to make the shaping easier.
Cook the meatballs in batches so they brown properly instead of steaming in their own juices.
Use full fat Greek yogurt.