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Outpost Natural Foods exists so that our owners have a healthy, diverse, and sustainable community. We will accomplish this while maintaining the long-term strength of the cooperative.
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11:00 am - 1:00 pm Mequon Outpost Community Room
6:30 pm - 8:30 pm Schlitz Audubon Nature Center
12:00 pm - 4:00 pm Riveredge Nature Center, Newburg, WI
1 pound ground lamb or beef
1/4 cup finely chopped scallions
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
3 tablespoons panko breadcrumbs
1 egg, lightly beaten
Vegetable oil, for frying
1 cup plain whole milk yogurt
¼ cup chopped mint leaves
1 garlic clove, minced
1 tablespoon plus 1 teaspoon fresh lemon juice
1) Put ground meat into a bowl and add scallions, spices, salt, breadcrumbs and egg. Mix well. The easiest way to mix well is to use your hands. Cover and chill in refrigerator for at least 30 minutes, so it firms up. While mixture is chilling, combine the ingredients for the yogurt sauce in a bowl, mix well and chill until serving.
2) Line a sheet pan with parchment paper or plastic wrap. After mixture is chilled, using your hands, roll into 24 balls and line up on pan. If your hands get sticky, dampen your hands with a little water.
3) Heat about 1/2-inch of oil in a frying pan. Line another baking sheet with a kitchen towel or paper towels – this is your ‘landing pad’ for cooked meatballs. When the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook for about a minute a side, or until golden brown all over. Drain on prepared pan. Serve warm with yogurt sauce on the side.
Central Offices — 205 W. Highland Ave. STE 501, Milwaukee, WI 53203 — Phone (414) 431-3377 — Fax (414) 431-4522
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