Grilled Lamb Meatballs in Fig Leaves

Submitted by Busters friend

"Plan to use this when the weather cools a bit but the fig trees still have plenty of leaves. Will probably double the recipe as I suspect 4 meatballs a piece will cause consternation in this household! From Food & Drink weekly in the LA Times."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4-6

ingredients

• 24 fig leaves
• 1 lb ground lamb
• 1⁄2 lb ground pork
• 3 garlic cloves, minced
• 1⁄2 cup of fresh mint, chopped
• 1⁄2 cup fresh parsley, chopped
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon cumin, freshly ground
• 1⁄4 teaspoon aleppo pepper
• 1⁄4 teaspoon black pepper, freshly ground
• 1⁄2 cup red onion, finely diced

directions

1. If using wooden skewers, immerse them in boiling water & allow them to soak in cooling water 30 minutes minimum prior to using.
2. Blanch the leaves, a few at a time, in boiling water until softened slightly, about 3 minutes. Remove to a bowl of ice water, then drain, pat dry and set aside.
3. Start coals if using charcoal grill.
4. In a large bowl, mix together the lamb, pork, garlic, mint, parsley, salt, cumin, Aleppo and black peppers and onion until well-combined.
5. Place a leaf on the work surface, vein side up and stem facing you. Snip off the stem. Form about 2 Tbsps. of the mixture into a meatball and place it on the leaf centered and toward the bottom. Fold the bottom of the leaf up over the meatball, then fold in the sides and roll up tightly, tucking in the sides as you go. Run a skewer through the middle. Continue until all the leaves are filled, placing four stuffed leaves on each skewer.
6. Grill over medium-low heat, turning often, until the fig leaves are browned but not burned and the meatballs have cooked through, about 15 minutes.
7. Serve immediately, unwrapping the leaves and discarding them, with a bowl of raita for dipping.