A great meatball is a fine thing.
Especially one bobbing in a rich, creamy sauce that transports you from the first indulgent taste to a faraway land.
That’s what you’ll get with “Lamb Meatballs with Warm Yogurt and Swiss Chard.”
Ottolenghi, of course, is the masterful owner of a slew of restaurants in London and the author of several cookbooks that pretty much land on the best-seller’s list every time he publishes one.
Scully is his head chef of Ottolenghi’s fine-dining establishment, Nopi.
The book contains more than than 120 recipes, combining Ottolenghi’s Middle Eastern roots with Scully’s Malaysian heritage.