Lamb & Pistachio Meatballs With La Fermière Plain yogurt and Sumac Sauce

These meatballs are lovely as a snack or as part of a feast at a barbecue. This delightful fusion of Mediterranean flavors brings together tender lamb and crunchy pistachios in perfectly spiced meatballs. The creamy La Fermière yogurt sauce adds a refreshing twist to this elegant dish.

The meatballs will be kept in the fridge for 1 day uncooked, or they can be cooked up to 6 hours in advance, ready to be warmed through 5 minutes before serving. Leftovers are also good at room temperature or warmed through the next day.

Serves 4 as a main, 6 as appetizers

INGREDIENTS

• La Fermière Plain yogurt and sumac sauce:

  • 2 La Fermière Plain yogurts

  • 1 tablespoon sumac

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

• The lamb and pistachio meatballs:

  • 1/2 cup shelled pistachios

  • 1 1/4 cups arugula

  • 1 onion quartered

  • 1 large garlic clove peeled

  • 1 pound 2 ounces ground lamb

  • 3 tablespoons olive oil

  • Salt and black pepper

 INSTRUCTIONS

1. Mix all the ingredients for La Fermière Plain yogurt and sumac sauce and keep in the fridge until needed.

2. To make the meatballs, put the pistachios into the bowl of a mixer. Blitz for a few seconds to roughly chop, then put aside in a bowl. Add the arugula to the mixer, blitz for a few seconds to roughly chop, then add to the bowl of pistachios. Continue with the onion and garlic together, to form a smooth paste, and add to the bowl.

3. Add the lamb, 1 tablespoon of oil, 3/4 teaspoon salt, and a good grind of pepper. Mix well to combine, then, with wet hands, shape the mix into about 20 meatballs of about 1 1/2 ounces. They should each be about 2 inches wide and 3/4 inch thick.

4. Put oil into a large nonstick frying pan and place over medium heat. Once hot, add the meatballs—as many as you can fit without crowding the pan—and cook for 7 minutes, turning once halfway, until golden brown and just cooked through. Keep warm while you repeat with the remaining meatballs. When the meatballs are all cooked, pile them onto a large platter and serve with the La Fermière Plain yogurts and sumac sauce.