The team behind neighborhood tavern favorite The Vig has launched a new wood-fired kitchen focused on shareable global cuisine using local ingredients. The Genuine (at 6015 N. 16th St., formerly home to The Vig Uptown) is helmed by chef Jeremy Pacheco, with nearly every dish touched by its custom Forno Bravo oven—from roasted mussels and charred Spanish octopus to pizzas and broccoli. The space, a former bank designed by architect Ralph Haver, has been restored to its midcentury modern roots—and the original vault became part of its back bar.

“The Genuine is the culmination of everything we’ve learned since we started in 1991, starting with the foundation of our kitchen and the world-class menu by chef Jeremy that’s still very approachable and fresh and fun,” says co-founder Tucker Woodbury.

Here, Pacheco shares The Genuine’s lamb meatball recipe for you to try at home. They work to source high-quality local ingredients, using lamb from Glendale’s Rovey Dairy and black pepper feta from Crow’s Dairy in Buckeye.

“It represents what we are trying to do well with The Genuine,” Pacheco says. “We think this is a fun twist on the classic meatball, with approachable flavors everyone can enjoy.”

Chef Jeremy Pacheco’s Lamb Meatballs Recipe from The Genuine

Makes 12 meatballs – serves 4 to 6

For the meatball mix:
1 pound ground lamb
2 eggs
¼ cup whole milk
¼ cup breadcrumbs
4 ounces parmigiano, finely grated
¼ cup rustic bread, largely diced
3 garlic cloves, chopped
1 tablespoon Italian parsley, chopped
1 teaspoon Aleppo chili
1 teaspoon toasted fennel seed, ground fine
1 teaspoon cracked black pepper
½ teaspoon Kosher salt
4 cups chicken broth

Soak the bread in milk until it is absorbed. Combine the ground meat in a mixer fitted with a paddle and add the remaining ingredients in the order that they appear in the recipe, adding the eggs one at a time until absorbed. Once smoothly mixed, test a small piece by frying it in oil then adjust for seasoning. Using a one-ounce ice cream scoop, scoop the meatballs flush to the top of the scoop and roll them into smooth round balls. Arrange them on a baking sheet fitted with a piece of parchment paper.

Cooking the meatballs: Heat enough oil to cover 1/4-inch deep in a heavy pot and heat over medium. Without overcrowding the pot, brown all of the meatballs evenly and set aside. Remove meatballs from the pot to a towel to drain. Remove excess oil from the pot, add chicken broth and bring to a simmer. Place meatballs back in the pot and braise on low until meatballs are cooked through, about 20 minutes.

Serve with tzatziki (recipe follows), feta and pita.

For the tzatziki
1 cup English cucumber
1 cup plain Greek yogurt
¼ cup goat cheese
¼ cup fresh dill, chopped
2 tablespoons fresh mint, chopped
¼ teaspoon lemon juice
1 garlic clove, minced
½ cup white onion, finely diced
Pinch of smoked paprika
1 ½ teaspoon kosher salt
⅛ teaspoon ground black pepper
¼ cup extra virgin olive oil

Dice cucumber and salt with ½ teaspoon of salt. Let it drain in a colander for 20 minutes.

Mix remaining ingredients together and serve. Store in the refrigerator for up to three days.