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Lamb Meatballs

Lamb Meatballs

These lamb meatballs are a favorite of mine that I adapted from Gourmet Magazine. I kick it up with cumin and cinnamon and sources out local ground lamb whenever possible. They go great with a simple yogurt dip, similar to tzatziki. Serve these meatballs as a crowd-pleasing appetizer over the holidays for an interesting change of pace. Make the dip a day in advance for best flavor.

Makes about 32 meatballs

Ingredients:

1/3 cup minced yellow onion

1 large garlic clove, minced

1 ½ teaspoons olive oil

½ teaspoon dried oregano, crumbled

¼ teaspoon salt

¼ teaspoon ground cumin

¼ teaspoon ground cinnamon

Ground black pepper to taste

1 pound ground lamb

1 cup fine fresh bread crumbs

1 large egg, beaten lightly

Yogurt dip:

2 cups plain non-fat Greek style yogurt

Juice of one lemon

½ cup minced parsley

1 clove of garlic, finely pressed

½ teaspoon salt, or to taste

Pinch each of ground cumin & coriander

Directions:

Preheat oven to 450°F. Line a heavy duty roasting tray with non-stick aluminum foil.

To make the meatballs:

In a small non-stick skillet heat olive oil over moderately heat, sauté onion and garlic until softened. Set aside to cool.

In a bowl, add spices, lamb, bread crumbs, egg, and onion mixture. Combine well with your hands.

Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on baking tray.

Bake meatballs in upper third of oven 8 to 10 minutes, turning once half way through, cook till golden brown.

To make the yogurt dip:

Mix all ingredients together. Chill for at least 2 hours before serving with meatballs.

Written By:


DAR Program Coordinator

With a background in the culinary arts, nutrition education and program development, Julia joined The Department of Agricultural Resources Division of Agricultural Markets in 2008 to help spread the word about Massachusetts’ incredible agricultural and culinary opportunities. She also coordinates several grant and marketing programs available to a diversified group of growers and agricultural associations across the Commonwealth. A Boston University graduate, she can be found in her spare time sourcing out the best local products for her next culinary creation or volunteering in the community.

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