A Girl and Her Pig’s Lamb Meatballs with Yogurt, Eggs, and Mint

In anticipation of this year’s Piglet, we’ll be sharing articles, recipes, and tips from past winners. Following The Art of Living According to Joe Beef is A Girl and Her Pig. Learn more about this year’s tournament here, or head to Provisions to add some of the titles to your bookshelf!

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Today: A meatball from April Bloomfield that travels the world. 

These are not straight-up Italian meatballs. The sauce has a bit of North Africa and Mediterranean in it, so the dish is exotic and comforting at once. The sauce has a whiff of cumin and mint, both good friends to ground lamb. Just before I serve the meatballs, I add little blobs of yogurt, crack a few eggs into the pot, and let them poach. 

Lamb Meatballs with Yogurt, Eggs, and Mint

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Serves 4

2 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
2 1/2 tablespoons Maldon or another flaky sea salt
1/2 pound (about 2 cups) fine bread crumbs
1 tablespoon extra virgin olive oil
1 large Spanish onion, finely chopped
5 garlic cloves, thinly sliced
1/2 teaspoon Maldon or another flaky sea salt
2 teaspoons coriander seeds, toasted and ground
1 1/2 teaspoons cumin seeds, toasted and ground
2 Dutch or other spicy long red chilies, pierced with a sharp knife
One 28-ounce can peeled whole tomatoes, drained, trimmed, and squished with your hands
About 1/2 cup whole milk Greek-style yogurt
4 large eggs
A small handful of mint leaves
A small handful of small, delicate cilantro sprigs
Extra virgin olive oil

Read the full recipe (and save and print it) here.

Photo by David Loftus