Lamb Meatballs with Mint-Yogurt
About this time last year, John and I had the chance to visit Greece for the first time. It was an exhilarating journey into both an unspeakably ancient history and a vibrant, modern culture. This worked perfectly for us since John is enamored with Greek philosophy and I’m enamored with Greek cuisine—and that’s a perfect place for the old world and the new to meet. This made every meal so memorable, from souvlaki on the steps of a cathedral built by Emperor Constantine to baklava through marketplace pathways laid out centuries before Christ.
And this recipe is about bringing those memories back and sharing them with you. Lamb is something Greece does extremely well, and I’ve been inspired to make this as delicious and flavorful as possible. I can guarantee you’ll enjoy the incredible fusion of succulent lamb, biting herbs and spices, and soothing feta that is these meatballs. Also, pick up a bottle of La Crema’s Monterey Pinot Noir while you’re at it. Its earthiness and savory umami character pair very well with the rich, gamey, unique taste of lamb. Waves of rhubarb and orange also complement the coriander and parsley, and its balanced acidic finish rounds out the experience in fine style. Be sure to head over to La Crema’s blog to get the recipes for this Greek inspired meal.
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