- 1 butternut squash, peeled and cut into small chunks
- 1 head of garlic, sliced into half
- 1 red onion, sliced in half then quartered lengthwise
- 1/3 cup extra virgin olive
- 2 lbs ground lamb
- 3 cloves of garlic, finely chopped
- 1 1/2 panko breadcrumbs
- 3 eggs
- 1/2 cup freshly chopped dill, plus more to garnish
- 1/2 freshly chopped cup parsley, plus more to garnish
- 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander seed
- 1 tsp turmeric
- 2 tablespoon of Olive oil- to drizzle over meatballs
- Kosher salt and cracked black pepper to season plus more kosher salt to sprinkle on top of balls
- serve with tzatziki or garlicky tahini
- 1 cup of plain full fat Greek yogurt
- 1 Persian cucumber, grated (if you can’t find Persian cucumbers you can substitute with a ¼ English cucumber) and squeezed so all the juice comes out. I use my hands for this.
- 1 tbsp of fresh dill, finely chopped
- 2 tsp of fresh lemon juice or a half a lemon squeezed
- 1 small garlic clove, grated
- 1 tsp kosher salt
Directions: In a bowl mix all the ingredients together. Keep in the fridge until ready to serve.
- Preheat the oven to 450 degrees F
- Place the squash, garlic and onion in a bowl and cover with 1/3 cup evoo and season well with kosher salt and cracked black pepper. Place onto a tray and roast for 15-25 minutes until the squash gets lightly charred and a knife can run through with little resistance. Remove from the oven and keep to the side while you roll your meatballs.
- Place the ground lamb in a large bowl with the grated garlic, freshly chopped dill, parsley, eggs, panko, cumin, paprika, coriander and turmeric. Season generously with kosher salt and cracked black pepper, and using your hands bring it all together. Roll out into golf ball sized meatballs.
- I charred my squash a little too much in the video so I had to roast them separately but to limit the mess place the balls on the squash and drizzle 2 tablespoons of olive oil over the meatballs. Season the top with kosher salt and place everything back in the oven. Roast for another 10-12 minutes until the balls are cooked and lightly golden on top. Finish with more herbs and serve with tzatziki or garlicky tahini.