These meatballs are fantastic, as an appetizer with the yogurt sauce below or as a main dish. For a main, I serve them in a tomato ragú scented with cinnamon over either rice with slivered almonds or pasta. Either way, hot or cold they are scrumptious. Enjoy!
1 pound ground lamb
1/4 cup finely chopped white onion
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh cilantro
1 garlic clove, finely chopped
1 teaspoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
Heat the oven to 375°F and arrange a rack in the middle.
Combine all ingredients in a large bowl and mix thoroughly with your hands. Form mixture into 30 balls (about 2 teaspoons each) and place on a baking sheet. Place sheet in oven and bake until meatballs are no longer pink in the middle, about 15 minutes.
Yogurt Sauce-
7 ounces whole-milk Greek yogurt
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
1 teaspoon ground cumin
Zest of 1 medium lemon, minced
Combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve and Enjoy!
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