Lamb Meatballs with Scallions, Peas and Gremolata

Method

Mix ground lamb, fennel seeds, ½ tsp red pepper flakes, ¼ cup yogurt, ¾ cup onion, 1 tsp salt, and 1 tsp pepper in a medium bowl just to combine. Form golf ball sized meatballs and place onto a baking sheet. Refrigerate until ready to cook.

Cook the pasta according to instructions on pack and set aside.

Heat a large heavy bottomed pot over medium-high. Add 1 tablespoon vegetable oil and scallions and sear until softened and charred in spots. Remove from the pan and set aside. Add another tablespoon of oil to the pot and begin searing the meatballs, turning every 2 minutes until they are deeply golden brown on all sides, about 6 minutes total. Remove from the pan and set aside.

Lower heat to medium. Thinly slice the remaining garlic and add to the pot along with the remaining onion. Cook until softened, about 4 minutes. Add 5 cups of water to the pot and scrape down the bottom to pick up any delicious brown bits, this is where all of the flavor is!

Let broth come to a simmer. Slice the seared scallions into 1-inch pieces, add to pot along with the meatballs and snap peas and cook for another 2 minutes, just to get everything heated through. Taste and season broth with salt.

To make the gremolata, finely grate 1 garlic clove and the zest of ½ a lemon into a small bowl. Squeeze the juice of the lemon right over. Mix in ½ tsp red pepper flakes, parsley and olive oil. Season with salt.