Smoky Spicy Lamb Meatball Flatbreads with Sweet Potato Purée

Servings:
4
Prep Time:
30 mins.
Cook Time:
1 hr.

Ingredients

Sweet Potato Purée

  • 1 1/2 pounds garnet or jewel yams (1 large or 2 small)
  • 1/2 cup Greek yogurt
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract

Meatballs

  • 1¼ pounds ground lamb
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon Spanish smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil

Flatbread

  • 4 pizza crust flatbreads
  • 4 handfuls baby arugula leaves
  • Optional toppings: thinly sliced red onion, thinly sliced cucumber, parsley, mint or cilantro leaves, crumbled feta, sesame seeds, chili oil

Preparation

  1. To make purée, preheat the oven to 400°F. Line a baking dish with aluminum foil. Prick each sweet potato a few times with a fork, and bake until very tender, about 1 hour.
  2. When cool enough to handle, peel the sweet potatoes, break them into large chunks, and purée in a food processor with the yogurt, salt, and vanilla until smooth. (The sweet potato purée will keep for a few days in the refrigerator; rewarm before serving.)
  3. To create meatballs, combine the lamb, garlic, salt, paprika, cumin, cinnamon, and pepper in a large bowl and mix to thoroughly combine. Roll into golf–ball size meatballs, about 24.
  4. Heat the oil in a large frying pan over medium heat. When the oil is shimmering hot, add the meatballs in a single layer with room between them. (Cook in two batches if needed.) Let them cook without disturbing until a crust forms on the bottom side, about 2 minutes, then continue cooking, stirring often, until nicely browned on all sides and cooked through, 10 to 12 minutes.
  5. Toast the flatbreads in a 375˚F oven until lightly browned around the edges and crisp, 3 to 5 minutes.
  6. Top each flatbread with a smear of the sweet potato purée, about 6 meatballs, a handful of arugula leaves, and the optional toppings of your choice. Serve hot or at room temperature.


Source: American Lamb Board