Grilled Lamb Meatballs
American Lamb Shoulder, Coconut Spinach, Charred Dates, Black Vinegar
Chef Ollie K.C. Liedags of Hilda and Jesse | San Francisco
“Whole animals provide so many options, especially when considering developing dishes for a tasting menu. One of my favorite approaches is to present what are considered “rustic” preparations, like a lamb meatball, and making them the centerpiece of a dish. I like the idea of creating something like that and highlighting it in a way that makes it just as special as a loin or rack. These lamb meatballs made with American lamb shoulder are extremely juicy and are packed with a ton of flavor!” — Chef Ollie K.C. Liedags of Hilda and Jesse
Adapted by StarChefs | January 2025 | Photo: Angela DeCenzo
INGREDIENTS
Lamb Meatballs:
Yield: 10 meatballs
1 pound ground American lamb shoulder
1 yellow onion, grated
1 cup flat-leaf parsley, finely chopped
1 cup cilantro, finely chopped
1 cup mint, finely chopped
3 tablespoons smoked paprika
3 tablespoons kosher salt
3 tablespoons onion powder
1 tablespoon ground cumin
1 tablespoon ground black pepper
Ground cayenne
Charred Date-Black Vinegar Sauce:
Yield: 2 cups
½ pound pitted medjool dates
½ cup sour cream
¼ cup black vinegar
¼ cup shio koji
Coconut Spinach:
Yield: 4 cups
3 tablespoons olive oil
1 yellow onion, diced
5 cloves garlic, sliced
13½ ounces coconut milk
2 pounds spinach
1 tablespoon chopped Urfa chile
1 tablespoon kosher salt
Shio koji
METHOD
For the Lamb Meatballs:
In a mixing bowl, add lamb, onion, herbs, paprika, salt, onion powder, cumin, and pepper. Season with desired amount of cayenne. Using gloved hands, mix until well combined. Set aside.
For the Charred Date-Black Vinegar Sauce:
In a cast iron pan over medium-high heat, add dates and char until a dark crust forms on all sides. Transfer dates to a blender and add all remaining ingredients. Blend until smooth. Transfer to an airtight container and refrigerate.
For the Coconut Spinach:
In a sauté pan over low flame, heat oil. Add onions and garlic and cook until alliums are soft and translucent. Add coconut milk and continue to cook until liquid is reduced by half. Add spinach, chile, and salt. Season with shio koji. Cook until spinach is wilted and chile is softened. Transfer mixture to a bowl set over an ice bath and let cool. Once cooled, transfer half of the mixture to a blender and purée until smooth. Stir blended spinach back into the cooled spinach and set aside.
To Assemble and Serve:
Yield: 1 serving
In a saucepot over low heat, warm ½ cup Coconut Spinach. Prepare and heat a grill to low heat. Add 2 Lamb Meatballs and cook until desired doneness is achieved. Let cool. Spoon Coconut Spinach onto a serving plate. Top with Lamb Meatballs followed by 2 tablespoons Charred Date-Black Vinegar Sauce.
