Jumbo Meatball Surprise
Meat lovers unite! This big, bold dish from Chef Roger Mooking is literally STUFFED with flavor.
Makes 4 servings
Citrus Greek Yogurt
- 1 C plain Greek yogurt
- 1 Tbsp lemon zest
- ½ tsp freshly ground black pepper
- 1.5 lbs ground lamb
- ½ tsp ground all spice
- 1 tsp ground garlic
- ¼ tsp ground cloves
- ½ tsp ground cinnamon
- ¼ tsp freshly ground black pepper
- 4 whole Tomato of Yore/beefsteak tomatoes
- 1/8 tsp kosher salt
In a large mixing bowl, gently combine lamb, all spice, garlic, cloves, cinnamon and pepper. Refrigerate for one hour.
Preheat barbecue to 400F on one side only.
Separate ground lamb mixture into four equal balls. Flatten balls into discs about 6” in diameter. Season both sides with salt. Remove green top from tomato and place in center of discs. Gently fold ground lamb around tomato and seal the ends. Repeat with all meatballs.
Place all meatballs over direct heat until they get grill marks, then transfer to the other side of the grill for indirect cooking. Cover the barbecue, reduce heat to medium, and allow meatballs to cook all the way through, about 20 minutes. Remove from heat and serve hot with citrus Greek yogurt.