Artisan Spicy Lamb Meatball and Sweet Potato Flatbread

Artisan Spicy Lamb Meatball and Sweet Potato Flatbread

   4 SERVINGS    000 MINUTE PREP TIME     60 MINUTE COOK TIME

Meatball Ingredients

11/4 pounds Shepherd’s Pride or Cedar Springs ground lamb
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon Spanish smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Sweet Potato Purée Ingredients

1 1/2 pounds garnet or jewel yams (1 large or 2 small)
1/2 cup Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon pure vanilla extract

Additional Ingredients

4 Flatout Artisan Pizza Crust flatbreads
4 handfuls of baby arugula leaves

Optional Toppings: thinly sliced red onion, thinly sliced cucumber, parsley, mint or cilantro leaves, crumbled feta, sesame seeds, chile oil

Sweet Potato Purée Directions

  1. Preheat the oven to 400°F. Line a baking dish with aluminum foil. Prick each sweet potato a few times with a fork, and bake until very tender, about 1 hour.
  2. When cool enough to handle, peel the sweet potatoes, break them into large chunks, and purée in a food processor with the yogurt, salt, and vanilla until smooth. (The sweet potato purée will keep for a few days in the refrigerator; rewarm before serving.)

Meatball Directions

  1. Combine the lamb, garlic, salt, paprika, cumin, cinnamon, and pepper in a large bowl and mix to thoroughly combine.
  2. Roll 2-tablespoon-size balls of the mixture to yield about 24 meatballs.
  3. Heat the oil in a large frying pan over medium heat. When the oil is shimmering hot, add the meatballs in a single layer with room between them. (Cook in two batches if needed.)
  4. Let them cook without disturbing until a crust forms on the bottom side, about 2 minutes, then continue cooking, stirring often, until nicely browned on all sides and cooked through, 10 to 12 minutes.

Assembly Directions

  1. Toast the flatbreads in a 375˚F oven until lightly browned around the edges and crisp, 3 to 5 minutes.
  2. Top each flatbread with a smear of the sweet potato purée, about 6 meatballs, a handful of arugula leaves, and the optional toppings of your choice.
  3. Serve hot or at room temperature with apple cider.

Recipe and Image provided by the American Lamb Board.

Print Friendly, PDF & Email