Ross Pangilinan of Leatherby's Café Rouge, Part Three

Photo by Mary Bell

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Today we wrap up our Q&A with Ross Pangilinan, Executive Chef at Leatherby's Café Rouge in Costa Mesa, with a recipe.

If you missed the first or second part, click here and here to read. Otherwise read on after the jump to find out how to make the Chef's lamb meatballs!

Photo by Mary Bell

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Lamb Meatball with Cucumber Tzatziki

Yield 6 portions

Ingredients

For the meatball:
1 lb ground lamb
1 lb ground beef
2 c panko bread crumbs
1 T minced garlic
½ T ground ginger
2 T ground cumin
1 T ground coriander
1 T harissa paste
2 T chop chives
6 whole eggs
1 T salt

Method:
Place all ingredients in kitchen aid with paddle attachment and mix until thoroughly combined. Chill for 1 hour. To make balls use 1 oz ice cream scoop and roll between hands. Place four meatballs on wooden skewer and mark each side on grill. Finish in 350 degree oven for 4-6 min.

For the Tzatziki:
1 c plain yogurt
2 oz lemon juice
1 t chop mint
1 t chop cilantro
2 T grated cucumber (strained)
1 t minced garlic
1 t harissa paste
Pinch salt/pepper

Method:
Mix all ingredients in bowl. Season to taste.

Finish:
Serve hot meatballs with tzatziki.

Leatherby's Cafe Rouge, Rene and Henry Segerstrom Concert Hall, 615 Town Center Drive, Costa Mesa, CA 92626, 714-429-7640; www.patinagroup.com