Make Daniel Holzman's Lamb Meatballs, Mediterranean Style, From the Meatball Shop

Robert Sietsema raved about the house specialty at the Meatball Shop on the Lower East Side, declaring the only thing better than the beefy orbs to be the lamb special. Executive chef and co-owner Daniel Holzman shares his recipe for Lamb Meatballs, Mediterranean Style, which come flavored with staples from the region: mint, parsley, raisins, and walnuts.

"Meatballs are so versatile and span so many cultures," he says. "At the Meatball Shop, we're all about taking the different flavors from around the world and creating an eating experience that's fun and transcendent. The lamb meatball is the perfect example of this."

Lamb Meatballs, Mediterranean Style

2 pounds ground lamb shoulder or leg 1 1/2 tablespoons salt 1/4 cup bread crumbs 2 eggs 1/4 cup chopped walnuts 1/4 cup chopped raisins 1/4 bunch mint, chopped 1/4 bunch parsley, chopped black pepper, to taste

In a large bowl, combine all the ingredients and mix thoroughly until completely consistent. Roll the meat into golf ball-sized portions (about 2 ounces each). Place on a well-oiled sheet tray.

In an oven preheated to 400 degrees Fahrenheit, roast for 20 minutes until just firm. Serve with your favorite sauce and starch.

Have a restaurant tip or other food-related news? Send it to fork@villagevoice.com.


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