Meatballs with Dill-Coriander Yogurt

The key here is to not overcook them so that the fat in the chuck cut isn’t lost and your left with juicy meatballs.
By Camille Becerra

Meatballs with Dill-Coriander Yogurt

Meatballs with Dill-Coriander Yogurt
 
Prep Time
Cook Time
Total Time
 
The key here is to not overcook them so that the fat in the chuck cut isn’t lost and your left with juicy meatballs.
Author:
Recipe Type: Main
Serves: 2
Ingredients
Meatballs
  • 1 pound ground chuck
  • ¼ cup chopped nuts
  • ¼ cup of golden raisins, soak and chopped
  • 1t cumin
  • 1 egg
  • 1 fresh red chili, chopped
  • 3 green onions, sliced
  • swig of olive oil
  • salt + pepper
Dill-Coriander Yogurt
  • 1 T toasted coriander seed
  • 1 T olive oil
  • ¼ bunch dill, all large stems removed, coarsely chopped
  • 1½ cup strained yogurt
  • lemon, honey, salt + pepper
Instructions
Meatballs
  1. -Mix all ingredients well.
  2. -Pinch small amount of the meat and fry, taste and adjust seasoning accordingly.
  3. -Shape meatballs.
  4. -Heat oil in a skillet and slowly brown meatballs on medium heat. Once golden transfer them onto a bake tray and bake at 350 degrees till cooked through, approximately 10 minutes. I drizzle them with a little oil so they won’t stick.
Dill-Coriander Yogurt
  1. -In a mortar and pestle grind the coriander seeds with a pinch of salt, add oil to make a paste. Add dill, mash well.
  2. -Add to yogurt.
  3. -Adjust seasoning with lemon, salt and honey.
Camille Becerra

Camille Becerra

Camille Becerra is a chef with over 15 years of NYC restaurant experience. She appeared on Top Chef as a contestant in Season 3, was the owner of the beloved Brooklyn restaurant, Paloma and founded various pop-ups throughout the city including The Hunger and The Cookery. Camille is currently hosting dinners Friday nights from her Tribeca loft and developing various food related projects for media and publishing.

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