Week 12: Mini Lamb Meatballs with Pilaf

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I know how hard it is to come up with a quick meal that can be fixed in 30 minutes or less. Having had 3 children with various school, work, and activity schedules on top of my own work schedule made it difficult for us all to sit down together every night, but I made it work utilizing two methods. One, I shopped every Sunday morning then settled into the kitchen for 2-3 hours cooking meals for the week. Soups, stews, roasted chicken, meatloaf, whatever I could make that could be cooked or reheated quickly once we were all at home. Two, finding recipes that were easy to make and quick to cook for weekday meals.

One of those quick recipes is a lamb pilaf. I wrote a post about it back in 2006, which caused me to be somewhat nostalgic when I read it. The gist of the post was that I felt it necessary that my children be able to cook once they lived on their own. Brilliant Daughter is an excellent cook, trying new recipes, modifying old ones, devising new ones, while Electrician Son relies primarily on a few standards and lots of grilling. At the time of the post, Butcher Son, my youngest, was just embarking on his career as a butcher and was only adept at breakfast foods. The post was an attempt to teach him how to cook something new and easy, so he wouldn’t have to rely on eggs and toast.

Eight years later, he has far surpassed my expectations. In fact, he has gotten together with friends every Monday night for the past two or three years to prepare feasts to share. One person decides the menu and they all pitch in on the cooking end of things. And we are not talking burgers and fries here; they make meals centered around Steak Diane, horseradish-crusted beef tenderloin, and stuffed chicken breasts, among other things. Ahhh, but I digress.

That original lamb pilaf recipe, which takes about 30 minutes start to finish, pays homage to my husband’s family, half of which are Lebanese. Lamb and rice were a part of his childhood and became part of our repertoire. But cooking lamb takes hours, and even shish kebab requires marinating to impart flavors into the meat. So the lamb pilaf recipe was a way to get the flavor we loved without the long preparation or cooking time. And while we still cook the pilaf at least once a month, I thought it needed an update, a new twist. So I took the basic ingredients and changed them up a bit. What I came up with is mini lamb meatballs served on top of the pilaf with a lemon-mint yogurt sauce. The preparation time is still around the half-hour mark, easy enough for anyone to do (in fact, you can get the kids involved in rolling the meatballs), and it’s just as tasty as the original version.

Oh, and for the record, I am very proud of my children, not just for their culinary prowess but also for the very special people they have become. I am one lucky mama!

Recipe after the jump....