New Zealand Grass-fed Lamb Meatball Sub Recipe

Servings: 2
Prep Time: 30 minutes
Cook Time: 30 minutes

Spoon Fork Bacon’s take on the beloved meatball sub pairs seasoned New Zealand grass-fed lamb meatballs with a feta-herb sauce and arugula for a unique twist on a classic.

Ingredients:

For the Meatballs:

1 lb. New Zealand grass-fed ground lamb (Tip: Look for the Taste Pure Nature logo)
2 tablespoons oil
1 shallot, minced
3 garlic cloves, minced
2 1/2 teaspoons cumin
1 1/2 teaspoons salt
1 teaspoon coriander
1/2 teaspoon black pepper

For the Quick Pickled Red Onions:

1/2 red onion, thinly sliced
3/4 cup white vinegar
1/4 cup water
1 tablespoon sugar
1 teaspoon salt

For Feta-Herb Sauce:

4 oz feta, crumbled
4 oz plain yogurt
1 tablespoon oregano, minced
1 tablespoon chives, minced
2 teaspoons cumin
1 teaspoon garlic powder

To Serve:

2 sub rolls
2 cups arugula
2 oz feta, crumbled

Directions:

For the Quick Pickled Red Onions:

1. In a small saucepan, add vinegar, water, sugar and salt. Stir together.
2. Place mixture over medium heat and simmer until sugar and salt dissolve, about 2-3 minutes.
3. In a heat-proof bowl, place sliced onion and pour hot vinegar mixture over. Gently stir and set aside. Allow mixture to sit for at least 30 minutes.
4. Once onions are pickled, use immediately or transfer contents to a jar, seal and store in refrigerator for up to 2 months.

For the Meatballs:

5. Preheat oven to 375˚F.
6. Place a saute pan over medium heat and add oil.
7. Once pan is hot, add shallot and garlic and saute for 2-3 minutes. Remove from heat and transfer to a mixing bowl. Slightly cool.
8. In a mixing bowl, combine remaining meatball ingredients with shallot and garlic.
9. Form 2 oz sized meatballs (8 total) and transfer to a parchment lined baking sheet.
10. Bake meatballs for 20 minutes. Transfer meatballs to broiler and broil for 1 to 2 minutes.

For the Feta-Herb Sauce:

11. Place all ingredients into a food processor and blend until smooth. If sauce is still a bit chunky add 1 tablespoon of water at a time (up to 3 tablespoons) and blend until smooth.

To Assemble & Serve:

12. Spread feta-herb sauce on the bottom half of each sub roll and top with arugula, then meatballs.
13. Drizzle meatballs with more sauce, then top with pickled red onions and crumbled feta.