Photo: California Table Grape Commission

From: Chef George Paleologos, Dio Deka, Los Gatos, CA. Yield: 20 meatballs.

3 lb. ground lamb
1 cup milk
2 eggs
1 medium onion, minced
1 bunch dill, chopped
1 bunch mint, chopped
½ nutmeg, freshly grated
1 tsp. garlic powder
1 tsp. onion powder
to taste, black pepper
1 cup kefalograviera cheese (a sheep’s milk hard cheese)
1 cup panko breadcrumbs

Herb Broth:
2 bunches parsley
2 bunches mint
2 bunches cilantro
1 cup ice water

Honeyed Yogurt:
1 qt. strained Greek yogurt
2 cups yuzu juice
2 cups Greek honey

Blistered Grapes:
2 cups red grapes
1 Tbsp. grapeseed oil

For meatballs: Hand-mix all ingredients to incorporate; form into individual balls, approximately 1 to 1½” diameter. Pan-fry until done.

For herb broth: Blanch herbs in boiling salted water until leaves become tender and take on a dark forest green color. Shock them in ice water, then blend them in a blender until a bright green broth is achieved. Re-season with salt if needed, and strain liquid through a fine mesh sieve.

For honeyed yogurt: Mix all ingredients and season to taste with salt. 

For blistered grapes: Heat grapeseed oil in skillet, then add grapes. Heat for about 2 minutes, or until skins are lightly blistered. Season with salt. 

To serve: Plate meatballs and spoon blistered grapes around them.