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THE NAAN-TRADITIONAL LAMB MEATBALL GRILLED CHEESE

Ingredients

Meatballs:

1-pound ground lamb meat

1 teaspoon cumin

1 teaspoon salt

1 teaspoon black pepper

4 large garlic cloves, chopped

1 small onion, chopped

3 tablespoon fresh mint, chopped

1 egg, beaten

½ cup seasoned breadcrumbs

4 tablespoons olive oil

 

Tzatziki sauce:

1 cup plain Greek yogurt

4 garlic cloves, minced

1 tablespoon fresh dill, chopped

½ teaspoon salt

1 cup cucumber, peeled, seeded, and chopped into ¼ dice

 

Grilled cheese:

1 teaspoon olive oil

4 tablespoons pine nuts

4 Naan flatbreads

2 tablespoons butter

16 slices provolone cheese

1 1/3 cups feta cheese, crumbled

2 cups baby arugula

Instructions

To make the meatballs, combine lamb, cumin, salt, black pepper, garlic, mint, egg, and breadcrumbs.  Knead the mixture until well combined and form into small meatballs.  The mixture should yield about 20 small meatballs.

Heat olive oil, over medium high heat, in a large frying pan and brown meatballs on all sides.  Cover and cook for 2-3 more minutes until just cooked through.  Keep warm in a 300-degree oven until ready to plate.

To make tzatziki sauce, combine yogurt, garlic, dill, salt, and cucumber in small bowl and stir to combine.  Set aside.

Heat the 1 teaspoon of oil in a small skillet and add the pine nuts.  Sauté until they are lightly browned.  Set aside.

Melt one tablespoon of the butter in a large non-stick skillet over medium heat.

Cut each naan bread in half.  Place 2 slices of provolone cheese, overlapping, on the flat side of one half and place in the skillet.  Top with 5 meatballs (or enough to almost cover the cheese).  Press down on each meatball with a fork to secure and flatten slightly.  Top with 1/3 cup of the feta and 1 tablespoon of the pine nuts.  Then, top with 2 more slices of provolone and the other half of the naan bread.  Cover the top with a small sheet of foil and place a weight on top (a heavy can or a brick covered in foil work well).  Repeat with the next naan bread (make 2 sandwiches in each batch).

Let cook for 3 minutes and gingerly flip each sandwich taking care to keep the contents intact.  Cook for 3 minutes on the other side until the cheeses are gooey and the bread is golden brown.  Remove from pan and repeat, making 2 more sandwiches with the remaining ingredients.

Place sandwiches on a cutting board.  Carefully open the top of each sandwich and spread 1/3 cup of the tzatziki sauce over the inside of each sandwich followed by ½ cup of the arugula leaves.  Replace the top and DEVOUR!

This naan-traditional grilled cheese is made on traditional Indian naan flatbreads.  Savory lamb meatballs, creamy and bright tzatziki sauce, crunchy pine nuts, and peppery arugula are cradled between gooey Wisconsin provolone and salty Wisconsin feta cheeses.  Flavored-packed in every savory bite!  It will no longer be ‘non-traditional’ in your house once you’ve tried it!

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