LAMB & PINE NUT MEATBALLS

throwing a feast: or how to say sandwich without saying sandwich

I love a feast that is really an excuse to make a sandwich. Platters of food strewn about the table allows me and my guests to gather, interact and assemble their ideal bite. This is my plea: START disassembling your sandwiches: fluff up your cold cuts, put out too many condiments, and pile up your bread. I think it creates an indulgent yet laid back vibe, one that invites your guest to dig in and enjoy.

The problem with a dinner party is it can feel fussy…either prone to being overly coursed in a way that feels stuffy and overwrought or a “one dish dinner” that doesn’t quite feel generous or participatory. Instead the deconstructed “sandwich” hits the right tone, interactive and abundant, easy going and fun; think Alison Roman’s ham party. But dare I say, this idea can transcend ham. (a few other ideas listed at the bottom.)

This meal does just that: I originally made it for Ryan Stirm, the wine maker and owner of the california Stirm Wine Co after a wine tasting at Spencer. It consisted of plates of torn herbs, crunchy veg, pickles, bowls of preserved lemon yogurt, freshly baked pitas and piled high plates of lamb and pine nut meatballs. A deconstructed pita sandwich felt more abundant and exciting when everything is plated separately and guests are asked to assemble. I loved getting to share in a meal this way.

Now to build the pita meatball party. First I made a bunch of these delicious herby nutty meatballs to smash into the pita. The rest is grocery shopping and herb picking ( unless you feel inclined to make your pita - I always feel this inclination.) And if you had leftover meatballs, I think these would be lovely broken into their braising liquid, tossed with fresh peas/snap peas, parmesan and pasta.

RECIPE:

meatballs:

3 lb ground lamb (or you can make a mix of beef and lamb)

1 TAB cumin toasted and ground

2 tsp coriander toasted and ground

1 tsp ground black pepper

1/2 tsp Aleppo chili pepper ( or sub chili flakes)

1/2 cup chopped parsley or a combo of parsley and mint ( save the herb stems for the braising liquid)

1 small onion finely diced or grated

1 large egg

2 garlic cloves

1/2 cup + 2 Tab toasted crushed pine nuts ( 2 TAB are reserved to top the meatballs)

1 TAB + 2 tsp kosher salt

1/2 cup panko/breadcrumbs

1/2 cup milk

Grate onion on a cheese grater over a large mixing bowl with the medium size wholes. Mircoplane 2 cloves of garlic. Add 1/2 cup breadcrumbs and the milk. Add 1/2 cup pine nuts, herbs, salt, black pepper, Aleppo chili, coriander and cumin. Mix thoroughly. This is a panade. I find mixing it before makes it so I work the meat less and make a more tender meatball. Add in the lamb and mix until all combined. Form 3 oz balls (approximately a large 1/4 cup.) And place them in a casserole dish. Broil on low in the oven for 8 -10 minutes until golden brown. Once golden brown, assemble the braising liquid.

Braising liquid:

1/2 persevered lemon cut into large slivers ( or a half lemon sliced - and a pinch more salt to the braising liquid.)

5 cloves of garlic smashed

4 dried or fresh bay leaves

1/4 cup white wine

1 cup water /or chicken stock

1/2 tsp salt

reserved herb stems

pinch of allepo chili flake

Turn oven to 350. Combine white wine, stock, salt, and allepo in a bowl and pour over the meatballs in the casserole dish. Evenly distribute the bay, lemon, garlic and herbs stems. Cover with a sheet of parchment and place in the oven for an hour and half, until tender.

Remove the meatballs and pile on to platters - strain the braising liquid and drizzle over the meatballs. Garnish with more herbs and the reserved pine nuts.

TO ACCOMPANY:

pitas - I made this David Tanis recipe and love them. Store bought is fine and give them a toast to refresh.

Pickles/Crunchy veg: I did thinly sliced cucumbers and radishes. For my pickle I used some locally fermented carrots. But any crunchy veg like turnips or kolrahbi and onion would be great. And really any kind of pickle that pleases. my motto is always double pickle.

Herbs: serve with picked herbs like mint, parsley, cilantro, basil. Any soft herbs would be great. Again you can never have enough herbs.

Yogurt: season up some greek yogurt. I added chopped preserved lemon and salt.

Sandwich as dinner party ideas:

Banh mi party: basket of baguettes sliced and cut, duck pâté, plates full of jalapeños and herbs, bowl of mayo, cucumber and carrot pickles, platters of chicken/pork/tofu:pick one.

Fried chicken sando: bowl of soft buns, pickles: like cucumber or even sauerkraut, hot sauces of all kinds (tell your guest to bring their favorite!), mayo, an herby cabbage slaw, plate of sliced cold radishes, and cold boneless fried chicken.

please invite me!