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
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
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
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.
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