Make Ty-Lor Boring’s Moroccan Meatball Hero with Mint and Ricotta Salata, from Almond Restaurant


If you haven’t yet made it to Mad. Sq. Eats, you have until Friday before the Madison Square Park street-food extravaganza comes to a close. Chef Ty-Lor Boring, of Almond restaurant (12 East 22nd Street), who will also compete in the upcoming season of Top Chef, has brought his Moroccan Lamb Meatballs to the park, folded into soft bread for a hearty sandwich.

“This is what I call simple, honest street food,” says Boring. “It has everything you need: tender, juicy meat, spicy sauce, plenty of cheese, and salsa verde for that burst of flavor.”

Moroccan Meatball Hero With Mint and Ricotta Salata
by Ty-Lor Boring and Jason Weiner, of Almond

Yield: 6 subs

For the meatballs:

2 pounds ground lamb
1/2 cup minced onion, sautéed
1 tablespoon minced garlic, sautéed
1 teaspoon ginger powder
1/2 teaspoon ground cumin
1/2 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon black pepper
1 tablespoon kosher salt
1 tablespoon honey
1 egg, beaten
1/2 cup panko bread crumbs
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 teaspoon chopped rosemary
1 quart marinara sauce
1 tablespoon harissa
6 6-inch baguettes or Italian bread, split partially lengthwise
1 1/2 cup ricotta salata, finely grated

In a food processor, pulse all the ingredients except for the marinara sauce, harissa, and ricotta salata, until blended. Do not overmix. Using a small ice cream scoop, portion out 2-ounce scoops of the mixture and roll into balls. Lay on a greased cookie sheet. In an oven preheated to 425 degrees F, bake for 7 minutes. Meanwhile, combine the marinara sauce and harissa in saucepan, and heat over low heat. Transfer baked meatballs into pot. Over low-medium heat, simmer for five minutes.

For the salsa verde:

2 cups loosely packed fresh mint leaves, finely chopped
1/2 cup flat-leaf parsley leaves, finely chopped
2 tablespoons fresh tarragon leaves, finely chopped
1 tablespoon salt-packed capers; soaked, rinsed, drained, and finely chopped
1/4 teaspoon crushed red chili flakes
6 oil-packed anchovy filets, drained and finely chopped
1/2 cup extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste

In a medium-sized bowl, combine the mint, parsley, tarragon, capers, chili flakes, and anchovies. Whisk in the oil with a fork, then season with the salt and pepper.

To assemble:

Spoon 3 or 4 meatballs into each baguette or bread roll. Top with salsa verde and ricotta salata, and serve.


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