Chile-Cumin Lamb Meatballs With Yogurt And Cucumber
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
54
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsp
Cumin Seed1.5 tbsps
Sherry Vinegar1 tbsp
Paprika (sweet smoked)4 tbsps
Olive Oil (divided)1 tbsp
Kosher Salt1 small
Onion (chopped)1 tbsp
Parsley (chopped fresh)1 tsp
Oregano (chopped fresh)1 tsp
Sage (chopped fresh)3 tsp
Fennel Seed3 tsp
Ground Coriander3 tsp
Ground Cumin1 large
Egg570 g
Ground Lamb1 tbsp
Rice Flour2 tbsps
Lemon Juice (fresh)1 cup
Mint (chopped fresh)Directions:
1
Form lamb mixture into 1 1/2" balls
2
Chile sauce: Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and cumin seeds are golden, about 3 minutes
3
Let cool
4
Working in batches, finely grind in spice mill, then transfer to a blender
5
Add vinegar, paprika, and garlic to blender and blend until smooth
6
With motor running, gradually stream in oil and blend until combined
7
Transfer to a large bowl; season with salt
8
Do ahead: Chile sauce can be made 2 days ahead
9
Cover and chill
10
Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and cumin seeds are golden, about 3 minutes
11
Let cool
12
Working in batches, finely grind in spice mill, then transfer to a blender
13
Add vinegar, paprika, and garlic to blender and blend until smooth
14
With motor running, gradually stream in oil and blend until combined
15
Transfer to a large bowl; season with salt
16
Do ahead: Chile sauce can be made 2 days ahead
17
Cover and chill
18
Meatballs and assembly: Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 tablespoon salt in a food processor, scraping down sides as needed, until finely chopped
19
Add egg, lamb, and flour and pulse until evenly combined
20
Form lamb mixture into 1 1/2" balls
21
Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high
22
Working in 2 batches and adding another 1 tablespoon oil to skillet if needed, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5–8 minutes
23
Transfer meatballs to paper towels to drain
24
Transfer all meatballs to bowl with chile sauce and toss to coat
25
Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 tablespoons oil; season with salt and pepper
26
Spoon yogurt into bowls
27
Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes
28
Do ahead: Meatball mixture can be made 1 day ahead
29
Cover and chill
30
Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 tablespoon salt in a food processor, scraping down sides as needed, until finely chopped
31
Add egg, lamb, and flour and pulse until evenly combined
32
Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high
33
Working in 2 batches and adding another 1 tablespoon oil to skillet if needed, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5–8 minutes
34
Transfer meatballs to paper towels to drain
35
Transfer all meatballs to bowl with chile sauce and toss to coat
36
Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 tablespoons oil; season with salt and pepper
37
Spoon yogurt into bowls
38
Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes
39
Do ahead: Meatball mixture can be made 1 day ahead
40
Cover and chill