Sunday Brunch: Lamb Meatball Skewers

WGN Weekend Morning News
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CHICAGO — Chef Todd Richards demonstrated a Lamb Meatball Skewers recipe from his cookbook “Soul."

Richards is a native of Chicago and based in Atlanta. He is also two-time James Beard Award semifinalist.

One Flew South & Chicken+Beer
Both in the Hartsfield-Jackson Airport in Atlanta

Lamb Meatball Skewers

2tsp. Lemon Zest
3tbs. Water
1ea. Large Egg
2tbs. Panko
1# Ground Lamb
½ cup Diced Poblano Chile
½ cup Flat Leaf Parsley Chopped
¼ cup White Onion diced
¼ cup Finely Chopped Parsley
1ea. Garlic Clove smashed & chopped
1tsp. Light Brown Sugar
1tsp. Kosher Salt
½ tsp. Ground Cumin
½ tsp. Coarse Ground Black Pepper
¼ tsp. Ancho Chili Powder
1/8 tsp. Red Pepper Flakes
16/20 Wood Skewers Soaked in Water
2tbs. Blended Olive Oil


  • Whisk together water & egg in large bowl & panko crumbs and let stand for 10 minutes
  • Add the remaining ingredients (minus oil & skewers)
  • Make meatballs about the size of a plum or Yukon potato; lightly press them slightly flat and insert 2 skewers into each meatball
  • Utilizing a grill pan or out door grill bring temperature to medium high heat
  • If utilizing a grill pan add oil to pan and sear meatballs
  • If utilizing an outdoor grill brush meatballs with oil
  • Cook meatballs on one side for 5-6 minutes until golden brown; turn over and cook for an additional 4 minutes just until meatballs are done; let stand for 5 minutes before serving

Fig Yogurt Sauce

2cups Greek Yogurt
1tsp. Lemon Juice
2tbs. Fig, Bacon & Onion Chutney

  • Combine All ingredients


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