# Herbed Lamb Meatballs over Sugar Snap Pea Salad with Shatta and Roasted Sunchokes > Juicy, herb-packed lamb meatballs sit over crisp sugar snap peas, lemony red onion, and fresh herbs, with coarse red shatta spooned on for heat. Deeply roasted sunchokes bring caramelized edges and creamy centers to a meal that bridges late winter and early spring. - URL: https://www.chezjk.com/recipes/lamb-meatballs-over-sugar-snap-pea-salad-with-shatta-and-roasted-sunchokes - Author: Jonathan Katzman - Cooked and photographed: 2024-03-19 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free ![Herbed Lamb Meatballs over Sugar Snap Pea Salad with Shatta and Roasted Sunchokes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F5da517c6d272c52a.jpg) ## Herbed Lamb Meatballs Grated onion keeps the lamb moist, while cumin, coriander, and fresh herbs give it warmth without chile heat. A brief, gentle mix binds the meat without breadcrumbs. ### Ingredients - 1.5 lb ground lamb, preferably about 20% fat - 1/2 medium yellow onion, coarsely grated and lightly squeezed - 2 cloves garlic, finely grated - 1/3 cup finely chopped flat-leaf parsley - 2 tablespoons finely chopped mint - 1.5 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon finely grated lemon zest - 1.25 teaspoons fine sea salt - 1/2 teaspoon freshly ground black pepper - 1 teaspoon olive oil, for the baking sheet ### Instructions 1. Heat the oven to 425°F. Lightly oil a rimmed baking sheet. 2. Combine the onion, garlic, parsley, mint, cumin, coriander, lemon zest, salt, and pepper. Add the lamb and mix with your hands just until evenly distributed and slightly tacky; do not knead into a paste. 3. With damp hands, form 12 large, slightly flattened meatballs. Arrange on the baking sheet with space between them. 4. Roast for 15–20 minutes, until lightly browned and the centers reach 160°F on an instant-read thermometer. Begin checking at 14 minutes. 5. Rest for 3 minutes before serving. Keep the meatballs chile-free and add shatta only at the table. ### Notes - If shaping ahead, cover and refrigerate for up to 24 hours; refrigerated meatballs may need a few extra minutes in the oven. ## Sugar Snap Pea Salad with Lemon-Marinated Red Onion Brief blanching preserves the peas' sweetness and snap. Lemon softens the raw onion and cuts through the richness of the lamb. ### Ingredients - 1 lb sugar snap peas, strings removed - 1/2 medium red onion, thinly sliced into half-moons - 3 tablespoons fresh lemon juice - 2 tablespoons extra-virgin olive oil - 1/2 cup roughly chopped flat-leaf parsley - 1/4 cup torn mint leaves - 1/2 teaspoon fine sea salt, plus more for blanching water - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Toss the red onion with the lemon juice and salt. Leave for 15–20 minutes, tossing once or twice, until slightly softened. 2. Bring a pot of salted water to a boil and prepare a bowl of ice water. Blanch the snap peas for 60–90 seconds, until bright green but still distinctly crisp. 3. Transfer immediately to the ice water. Once cold, drain and dry thoroughly so the dressing clings. 4. Just before serving, toss the peas with the onions and their lemon juice, olive oil, parsley, mint, and black pepper. Taste and adjust salt or lemon. ### Notes - Keep the salad cool or at room temperature; the warm meatballs should sit on top rather than be tossed through it. ## Quick Red Shatta A coarse chile relish delivers concentrated heat and acidity in small spoonfuls, keeping the rest of the meal mild. ### Ingredients - 3 oz fresh red Fresno chiles, stems removed - 1 small clove garlic, roughly chopped - 1 tablespoon white wine vinegar - 1 tablespoon fresh lemon juice - 2 tablespoons extra-virgin olive oil - 1/2 teaspoon fine sea salt ### Instructions 1. Roughly chop the chiles, retaining the seeds for heat or removing some for a milder relish. 2. Pulse the chiles and garlic in a small food processor until finely chopped but not smooth. 3. Stir in the vinegar, lemon juice, olive oil, and salt. Let stand for 15 minutes, then taste and adjust the acidity or salt. 4. Serve in a separate small bowl, using about 1 teaspoon per meatball to start for those who want heat. ### Notes - This makes about 1/2 cup. Prepared red shatta can be used instead. - This fresh version is not fermented or shelf-stable; refrigerate promptly. ## Roasted Sunchokes High heat caramelizes the cut surfaces while leaving the interiors creamy. Keeping the skins on adds texture and an earthy counterpoint to the bright salad. ### Ingredients - 1.5 lb sunchokes - 2 tablespoons olive oil - 3/4 teaspoon fine sea salt - 1/4 teaspoon freshly ground black pepper - 1 teaspoon fresh lemon juice ### Instructions 1. Heat the oven to 425°F. Scrub the sunchokes thoroughly, trim any damaged areas, and dry well; leave the skins on. 2. Cut into roughly 1-inch chunks, halving smaller pieces lengthwise to create flat surfaces. 3. Toss with olive oil, salt, and pepper. Spread on a metal baking sheet in one layer, with broad cut surfaces facing down. 4. Roast for 35–45 minutes, turning after about 25 minutes, until deeply golden at the edges and easily pierced with a knife. 5. Toss with the lemon juice just before serving, keeping the finish light so the browned surfaces stay crisp. ### Notes - Avoid crowding the tray; use two trays if necessary. - Sunchokes are rich in inulin and can cause digestive discomfort; offer smaller portions to anyone unfamiliar with them. ## Overall Timing / Workflow The sunchokes get a head start while the cold salad and shatta are prepared. The meatballs finish alongside the roots, leaving only dressing and plating at the end. ### Instructions 1. 0:00 — Heat the oven to 425°F. Scrub, cut, and season the sunchokes. 2. 0:10 — Put the sunchokes in the oven. Start marinating the red onion and bring the blanching water to a boil. 3. 0:15 — Blanch, chill, and thoroughly dry the snap peas. Make the shatta, washing hands and equipment well after handling chiles. 4. 0:25 — Mix and shape the lamb meatballs. 5. 0:35 — Turn the sunchokes and put the meatballs on a separate rack. Rotate the trays if browning is uneven. 6. 0:50 — Begin checking the lamb for 160°F and the sunchokes for tenderness. Rest the cooked meatballs while dressing the salad. 7. 0:55 — Finish the sunchokes with lemon and plate immediately. ## Plating Keeping the roasted roots beside the salad preserves their texture, while the salad catches the warm lamb juices. ### Instructions 1. Divide the snap pea salad among four plates, distributing the red onion and herbs evenly. 2. Set three lamb meatballs over each portion of salad. 3. Pile the roasted sunchokes alongside rather than under the dressed peas. 4. Leave the child's serving free of shatta. Spoon small dollops over the other meatballs as desired, with extra served separately. ## Leftover Path Separate storage lets the lamb reheat gently and the roots crisp again without wilting the salad. ### Instructions 1. Refrigerate the meatballs, sunchokes, salad, and shatta in separate covered containers within 2 hours. 2. Use meatballs and sunchokes within 3–4 days, the dressed salad within 1–2 days, and the fresh shatta within 4 days. 3. Reheat meatballs covered in a 350°F oven with a small splash of water until they reach 165°F. Re-crisp the sunchokes separately at 425°F for 10–15 minutes. 4. Serve the reheated lamb and roots with the remaining cool salad and shatta, or crumble the lamb into a fresh herb-and-snap-pea salad. ### Notes - Cooked meatballs can be frozen for up to 3 months; thaw in the refrigerator before reheating. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.