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Title: Moroccan Meatballs w/Arugula
Categories: Lamb/mutton, Dairy, Breads, Vegetables, Herbs
Yield: 4 servings

1/2 c Whole milk
1 (10") whole wheat pita; in
- 1" pieces
2 lb Ground lamb
1 1/2 c Fine chopped parsley;
Divided
3/4 c Fine chopped mint
1 ts Dried oregano
9 cl Garlic; 6 fine chopped, 3
- peeled & crushed, divided
Salt & fresh ground pepper
2 tb Olive oil; divided
28 oz Can whole peeled tomatoes;
- crushed by hand
1 1/2 tb Harissa
2 lg Egg yolks
1/2 c Oil
3/4 c Greek yogurt
1 tb Fresh lemon juice
8 c Baby arugula
16 Cherry tomatoes; halved
1/2 c Coarse chopped basil

In a large bowl, toss together the milk and pita in a
bowl. Set aside until the bread is softened, about 5
minutes. Add lamb, 1 cup of the parsley, the mint,
oregano, and a quarter of the chopped garlic. Season
with salt, and black pepper, then mix well to combine.
Divide the mixture into thirty-six 1-ounce balls.

To a medium pot over medium-high heat, add 1 tablespoon
olive oil. When the oil begins to shimmer, working in
batches, cook the meatballs, turning occasionally, until
browned all over, 4-6 minutes. Transfer to a plate and
set aside.

Add the remaining olive oil to the pot and return to
medium-high heat. When the oil begins to shimmer, add
the crushed garlic and cook, stirring frequently, until
golden and fragrant, 1-2 minutes. Stir in the canned
tomatoes and harissa, season lightly with salt and black
pepper, bring to a simmer, then turn the heat down to
medium and cook until the sauce is slightly thickened,
5-7 minutes. Return the reserved meatballs to the pot,
cover, and cook, until the meatballs are tender and
cooked through, about 15 minutes, then remove from the
heat.

MEANWHILE, MAKE THE AÏOLI: In a medium bowl, whisk
together the remaining chopped garlic, the egg yolks,
and a pinch of salt and black pepper. While whisking,
very slowly drizzle in the canola oil until the aïoli is
emulsified, thick, and creamy. Whisk in the yogurt and
lemon juice, then season to taste with more salt and
black pepper as needed.

Arrange the arugula and cherry tomatoes over a platter
and top with the meatballs and some of their sauce.
Drizzle the aïoli over the meatballs, and garnish with
the remaining parsley and the basil. Serve hot, with
additional tomato sauce on the side.

By Saveur Editors

RECIPE FROM: https://www.saveur.com

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