Chef Angus’s Crispy Meatballs

Method

1. 1

   Preheat the oven to 400F.

2. 2

   Mince the cucumber. Pick and chop the dill, mint, and parsley. Reserve a bit for garnish. Crumble the feta.

3. 3

   To make the Tzatziki sauce: in a mixing bowl, whisk together the Greek yogurt, half the feta, the cucumber, mint, dill, the olive oil, and a handful of the chopped parsley. Season with lemon zest, lemon juice, a pinch of black pepper and truffle salt to taste. Add aleppo pepper (to taste) to spice up your life a little bit. Stir in the Anything Seasoning for extra flavor

4. 4

   Combine the ground lamb, the lamb spice, a hearty pinch of salt and a teaspoon of Anything Seasoning. Mix together until fully combined.

5. 5

   Roll one 1-inch in diameter sized ball. This is your test ball. Heat your saute pan over medium high heat. When hot, add the canola oil. Wait until it glistens, then add in the test meatball. Sear on all sides until fully cooked. About 3-4 minutes. Taste and reseason the mixture. Repeat the process until you love the meatball flavor.

6. 6

   Roll the remaining farce into meatballs and line up on the parchment-lined baking sheet. Ensure you spray the sheet tray first to ensure they are unstick.

7. 7

   Pop the tray of meatballs into the oven and bake for about 10-15 minutes or until the meatballs are fully cooked.

8. 8

   While the meatballs are baking, start preparing the skewers. Remove a portion of the rosemary leaves from the bottom of each sprig, about 1-1.5 inches of space. This is where you will skewer the meatballs. Repeat until all the skewers are ready.

9. 9

   When the meatballs are cooked, begin skewering each meatball on a rosemary sprig, pop a pickled shallot on the top.

10. 10

    On the platter or wooden board, do a large swoosh of the Tzaziki sauce, and arrange the skewers nicely. Garnish with the reserved chopped herbs and serve it up hot!