How To Make Lamb Meatballs With Mint-Yogurt Sauce | Richard Blai…
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make Oven Fried Chicken
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
See Rachael's Italian Dream Home In First Look At New Facebook W…
How to Make Spinach Ricotta Gnudi with Tomato Sauce and Crispy G…
How To Make Chicken Cacciatore | Rachael Ray
We Tried The TikTok Watermelon Slicer
How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael …
Jessica Alba Surprises Beauty 2 the Streetz Founder Who Makes L…
Jessica Alba on Parenting Her Teen Daughter Honor: "No Matter Wh…
First Look Inside Rachael's Rebuilt Home One Year After Devastat…
How To Make 3-Ingredient Peanut Butter Cookies
How To Make Thai-Style Pineapple Fried Rice | Jet Tila
Raisins add a sweetness to these Greek-inspired meatballs with yogurt sauce from Top Chef Richard Blais. You can use ground lamb, beef, turkey or chicken—whatever you have!
- About 2 teaspoons granulated garlic
- About 1 teaspoon ground black pepper
- About 1 teaspoon dried thyme
- About 1 teaspoon ground coriander
- One pinch ground cinnamon
- Olive oil
- 3 to 5 leaves kale, stemmed and thinly sliced
- About ½ cup green olives, chopped
- About ¼ cup raisins
- ½ red onion, finely chopped
- 1 clove garlic, minced
- Salt and pepper
- About 1 pound ground lamb, beef, turkey or chicken
- Chopped fresh dill, for sprinkling
- Sumac, for sprinkling (optional)
- About 1 cup yogurt or kefir
- About 2 tablespoons mayonnaise
- About 1 teaspoon dried mint
- About 1 teaspoon granulated onion
- About 1 teaspoon granulated garlic
For the spice blend, combine ingredients in a small bowl.
In a pan, heat about 2 tablespoons olive oil over medium-low heat. Add kale, olives, raisins, onion and fresh garlic and cook, stirring, until vegetables sweat a few minutes. Reduce heat to low, then stir in spice blend, season with salt and cook, stirring, a few minutes. Refrigerate kale mixture for about 10 minutes.
Place lamb in a mixing bowl, add the chilled kale mixture, season with salt, and mix until just combined. Shape into 2-inch meatballs and arrange on a parchment paper-lined baking sheet. Refrigerate at least 30 minutes or up to overnight.
Meanwhile, preheat oven to 350˚F. Make the yogurt sauce by combining ingredients in a small bowl.
In an oven-proof pan, heat a little olive oil over medium heat. Sear the meatballs until browned all over, then transfer to the oven to cook through, about 15 minutes.
Once the meatballs are done, arrange on a serving platter, sprinkle with fresh dill and sumac, and serve with the yogurt sauce.