The BF and I had not one, but three celebrity sightings last weekend.
On Friday night, we rode the subway with Julia Stiles. Don’t worry, I played it cool, just like Sara taught me in the 2000 classic, Save The Last Dance:
I looked super cute doing that dance on the subway. I do regret, just a little bit, resisting the urge to call her a heinous bitch. Only a true fan would remember that, right? (Also, can we talk about how great Allison Janney was as the counselor in 10 Things I Hate About You? CJ! You have such range!)
And then on Saturday afternoon we ran into Joanna Goddard of Cup of Jo in Carroll Gardens. I recognized Toby first, even though he wasn’t wearing his signature sports jacket. (Again, a true fan.) If you haven’t checked out Jo’s motherhood around the world series, you are missing out. It’s fantastic! And so fun to get to tell her in person how much I love her blog.
And then, on Sunday, we saw Padma Lakshmi having dinner at an Italian food place down our block. I didn’t recognize her until we were almost past her, and I kept walking to Duane Reade while the BF and his sis took a second spin down the block to make sure it was her.
The thing that all three of these sightings have in common? The BF was caught totally off-guard. And every time he said, “Really? That was Julia Stiles?” (And, to be fair, he was much more excited about seeing Toby than Joanna — “Really? That was Toby?!”)
Same story with these lamb meatballs. Every time I make them, he says, “Really? Warm yogurt sauce?” And then he takes a bite and he says, “oh yeah, warm yogurt sauce.”
The surprise of tasting the gamey lamb meatballs in their herby yogurt sauce (and don’t forget the chewy wheat berries!) is basically like seeing a celeb in your own kitchen. It’s surprising enough for guests, but simple enough to just make for dinner and take for leftovers lunch. The warm yogurt sauce is rich and creamy, and the herbs make the whole thing taste bright and summery. And if you make leftovers, you can have your own food celeb sighting three times in this weekend!
- 1 lb. ground lamb
- ½ c. breadcrumbs
- 2 eggs, separated
- ½ c. yellow onion, minced
- 1 t. dried oregano
- 1 t. ground cumin
- 1 t. salt
- 2 T. vegetable oil
- 1 c. chicken stock
- 2 c. plain yogurt
- 2 cloves garlic, minced
- Fresh dill (I used about 4 T., but if you get more or less it would be fine)
- Fresh mint (ditto my comment on dill -- I used about 2 T., but it doesn't have to be quite so much)
- 1 c. wheat berries
- In a sauce pan, heat 1 T. vegetable oil and a fat pinch of salt over medium-high heat. Toast the wheat berries in the vegetable oil until it's browned. Add 3 cups of water and simmer until cooked through.
- In a large bowl, combine the ground lamb, 1 egg, breadcrumbs, minced onion, oregano, cumin and salt until well combined.
- Form the meatball mixture into meatballs using about 1 tablespoon of mix for each ball.
- Heat 1 T. vegetable oil over medium-high heat in a large skillet. Brown the meatballs in the vegetable oil until they are browned on all sides. Set the meatballs aside.
- Add the chicken stock to the skillet and scrape the browned bits from the bottom of the pan. Add the meatballs back in, bring the liquid up to a simmer, cover, and simmer until cooked through, about 10-15 minutes.
- While the meatballs are cooking, make your yogurt sauce. Stir together yogurt, one egg, garlic, and about 6 combined tablespoons of fresh dill and mint.
- Temper the yogurt sauce by stirring in about ½ cup of hot chicken stock and whisking until the two sauces are combined. Then pour the warmed yogurt sauce over the meatballs and bring the sauce up to a simmer.
- Serve the meatballs and sauce warm over wheat berries, and garnish with fresh mint and dill.