Name: Adana Meatballs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 small red bell pepper (halved, seeded and cut into 1-inch pieces); 1 medium white onion (thinly sliced, divided); 5 garlic cloves (divided); 1 pound ground lamb; 2 teaspoons ground cumin; 1 teaspoon crushed red pepper; Kosher salt and freshly ground black pepper; 4 tablespoons olive oil (divided, plus more as needed); 1 cup Greek yogurt; 2 tablespoons lemon juice (divided); 2 cups parsley leaves and tender stems; 1 cup mint leaves; 2 teaspoons sumac

Recipe from: Sue Li

Nice Lamb Meatball recipe, NY Time Cooking – https://cooking.nytimes.com/recipes/1026328-adana-meatballs

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Turkish

Servings 4 people

Calories 90 kcal

Ingredients

1 small red bell pepper halved, seeded and cut into 1-inch pieces
1 medium white onion thinly sliced, divided
5 garlic cloves divided
1 pound ground lamb
2 teaspoons ground cumin
1 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
4 tablespoons olive oil divided, plus more as needed
1 cup Greek yogurt
2 tablespoons lemon juice divided
2 cups parsley leaves and tender stems
1 cup mint leaves
2 teaspoons sumac

Instructions

Heat the oven to 375 degrees.
In the bowl of a food processor, combine the bell pepper with half the sliced onions and 4 of the garlic cloves; pulse just until the vegetables are finely chopped but not puréed.
Transfer the vegetables to a large bowl and add the lamb, beef, cumin, crushed red pepper, 2 teaspoons salt and 1 teaspoon pepper. Mix the ingredients with your hands or a flexible spatula until thoroughly combined. (The vegetables will be watery after they are chopped in a food processor, so you want to make sure the meat mixture is combined very well, until it’s almost sticking to the bowl as you mix.)
Line a rimmed baking sheet with parchment paper and grease the parchment with 2 tablespoons olive oil. Using lightly oiled hands, form about 24 small meatballs (roughly 1 heaping tablespoon each) and place on the oiled parchment, spaced about 1 inch apart. Transfer the meatballs to the oven and bake until they are golden brown and cooked through, 25 to 30 minutes.
While the meatballs bake, in a small serving bowl, whisk together the yogurt and 1 tablespoon lemon juice. Grate in the remaining garlic clove, season with salt and set aside for serving.
Soak the remaining sliced onion in a medium bowl of cold water for 10 minutes. Drain, dry thoroughly with paper towels and transfer to a large bowl. Add the parsley, mint, sumac, remaining 2 tablespoons olive oil and remaining tablespoon of lemon juice, and season with salt. Toss to combine and transfer to a serving bowl.
Serve the meatballs with the salad and garlic yogurt.