Smoky Spicy Lamb Meatball Flatbreads with Sweet Potato Purée
This meatballs brings perfectly cooked lamb together with a gentle heat for big flavor in every bite. It’s a crowd-pleasing option for casual get-togethers, game days, or family dinners.
| Serving Size | 4 |
|---|---|
| Prep Time | 30 mins. |
| Cook Time | 1 hr. |
Ingredients
- 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
- 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
- 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
- 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.
- 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.)
- 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.
- 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.
- Toast the flatbreads in a 375˚F oven until lightly browned around the edges and crisp, 3 to 5 minutes.
- 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.
Smoky Spicy Lamb Meatball Flatbreads with Sweet Potato Purée
This meatballs brings perfectly cooked lamb together with a gentle heat for big flavor in every bite. It’s a crowd-pleasing option for casual get-togethers, game days, or family dinners.
4
Prep: 30 mins.
Cook: 1 hr.
Preparation
- 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.
- 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.)
- 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.
- 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.
- Toast the flatbreads in a 375˚F oven until lightly browned around the edges and crisp, 3 to 5 minutes.
- 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.
Ingredients
- 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
- 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
- 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
