Meatballs can also be cooked ahead, refrigerated and reheated in the microwave on high for 2 minutes.
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1 hot chili pepper (jalapeño, serrano, or other hot chili pepper), seeded and minced
- 1 large shallot, minced
- 1 pound ground lamb
- 4 ounces salt pork or bacon, ground or finely minced
- Zest of 1 orange
- 2 tablespoons chopped mint
- Freshly ground black pepper
- Greek yogurt for dipping
1 Soften shallots, chili pepper, garlic: Heat a small pan over medium heat and add oil, minced garlic, chili pepper, and shallot, and cook for 1 minute, then let cool.
2 Make meatball mixture: Meanwhile, crumble lamb into a large bowl. Evenly scatter the salt pork (or bacon), orange zest and mint over lamb, and season with pepper. Sprinkle the cooled garlic mixture over lamb. Gently mix until just combined
3 Form the meatball mixture into 1 1/4-inch balls: Transfer to a plate or sheet pan.
4 Cook the meatballs: Heat a large cast iron pan over medium to medium high heat. Working in batches if necessary to prevent crowding, cook meatballs on all sides until browned and cooked through, 8 to 10 minutes.
5 Serve warm with toothpicks or skewers with Greek yogurt.