Notes
The meatballs can be formed ahead of time, but bake them and make the quick sauce at the last minute before serving. Makes about 48 small meatballs, serving 8 as an appetizer
Ingredients
- Meatballs
- 2 cups cubes day-old bread, coarsely chopped in processor into crumos
- ½ cup plain Greek yogurt
- 1¼ pounds lean ground lamb
- Grated zest of 1 lemon
- ¼ cup toasted pine nuts, coarsely chopped
- ¼ cup chopped fresh Italian parsley
- ¼ cup grated Grana Padano
- 2 large eggs
- 1 teaspoon kosher salt
- Lemon Sauce
- 2 large eggs
- 1/4 Cup Chicken Stock (Chicken Stock)
- Juice of 1 lemon
- ½ teaspoon kosher salt
Directions
Preheat oven to 375 degrees. For the meatballs, mash the bread crumbs and yogurt together in a large bowl. Add the lamb, lemon zest, pine nuts, parsley, and grated cheese. In a small bowl, beat the eggs with the salt, and pour this over the meat mixture. Mix well with your hands to combine.
Line a baking sheet with parchment. Roll the meat mixture into forty-eight 1-inch meatballs, and line them up on the baking sheet so they don’t touch one another. Bake until meatballs are cooked through, about 20 minutes.
For the sauce, in a small saucepan, whisk together the eggs, chicken stock, lemon juice, and salt. Set the saucepan over low heat, and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5 minutes. Strain the sauce into a small serving bowl. Set the bowl on a platter, and surround the sauce with the meatballs; serve with toothpicks for spearing the meatballs.
