Spiced Lamb Meatballs

Inspired again by David Tanis

After moving to New York 3 years ago, I am finally getting to the last of boxed books that have been in storage (at my sweet twin sisters home, Nora). In 2010, my dear friends Robyn and Kris gifted me with my first David Tanis cookbook “heart of the artichoke”.  I will be sharing some of my favorites from this book in the future. David Tanis is a New York Times columnist who writes weekly for the City Kitchen column. I had forgotten about how inspirational Tanis is to me and decided to explore some of his heartier, meatier dishes. I must say, being a vegetarian for over 30 years, meat eaters are impressed with how a vegetarian can cooked meat so beautifully. I simply love being in the kitchen creating meals that are inspired by all different cultures. Knowledge, understanding, and quality ingredients is the base of how I approach cooking. A recipe has to resonate and inspire me. Just about all meat recipes can have a vegetarian version. A hearty root vegetable or tofu are always my go to so I too can get a little taste of the dish as I know meat for sure adds more depth and complexity. Finish with a swirl of Sorrel Salsa Verde and Serve over pasta! I basically followed the recipe with just a few exceptions:

1. I substituted cornstarch with flour. (I am not a big fan of cornstarch)

2. Vegetable stock (not chicken just because I had just made a fresh pot of stock)

Click here for this delicious recipe.

I noticed I had some fresh Sorrel and decided to have a little fun. So, I did a little research and combined a few ideas from various recipes and it was amazing!

Sorrel Salsa Verde

by Una

1 bunch sorrel, washed & stems removed

1 cup olive oil

1 cup fresh mint (mint and lamb work so well together)

Red chile pepper flakes

Salt & Pepper

1 lemon juiced

Place greens and oil in blender, process till smooth. Add more olive oil if needed. The consistency should be creamy. Add lemon juice, salt and pepper to taste. Finish with a pinch of red chile pepper flakes.

A little swirl of Sorrel Salsa Verde added a beautiful touch and complemented the yogurt sauce beautifully for these delicious lamb meatballs!