Porcini-Lamb Meatballs with Mini Cucumber & Fennel Salad


4Porcini-Lamb Meatballs with Mini Cucumber & Fennel SaladServes 4

Prep Mins

1515 Mins 35 Mins 50 Mins

Total Mins



For the Porcini-Lamb Meatballs:

  • ¼ cup dried porcini mushrooms
  • 2 tsp. fennel seeds
  • 1 tsp. dried thyme
  • ¼ cup parsley leaves
  • 2 garlic cloves
  • 1 tsp. freshly ground black pepper
  • 1 ½ tsp. Kosher salt
  • 1 lb. ground lamb
  • 1 large egg
  • ½ cup panko breadcrumbs
  • 2 Tbsp. extra virgin olive oil
  • Cooking oil spray


For the Cucumber & Fennel Salad with Yogurt Sauce: 

  • 6 Mini Cucumbers, sliced on the bias, 1” thick
  • 1 small fennel bulb, cored and thinly sliced crosswise and fronds reserved
  • ½ cup full fat plain yogurt
  • 2 Tbsp. lemon juice
  • 1 Tbsp. extra-virgin olive oil 
  • 2 garlic cloves, grated
  • 1 tsp. honey
  • ½ tsp. Kosher salt


  • Preheat the oven to 400°F.
  • In a spice grinder, pulverize the porcini mushrooms, fennel seeds, and dried thyme into a fine powder. 
  • In the bowl of a food processor, combine the spice mixture with parsley leaves, garlic cloves, Kosher salt, and black pepper and pulse until the parsley and garlic is finely chopped. Add in the ground lamb, egg, panko breadcrumbs, and the olive oil. Pulse until just combined.
  • Prepare a baking sheet lined with parchment paper. Roll the lamb mixture into 2” balls (about 12 total). Place on the baking sheet, evenly spaced, and spray tops with cooking oil spray. Bake until browned and cooked through, about 12-14 minutes. 
  • Meanwhile, prepare the Cucumber & Fennel Salad with Yogurt Sauce: In a large bowl, combine the yogurt, lemon juice, olive oil, grated garlic, honey, and Kosher salt. Mix well to combine and adjust seasoning. Add in the sliced cucumber and fennel and toss well to combine. 
  • To serve, arrange the Cucumber & Fennel salad on a platter and top with the meatballs. Garnish with fennel fronds, if desired.

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