Spicy Middle-Eastern lamb meatballs flavored with turmeric, cumin, garlic and crushed red pepper and served with a mint and parsley pesto and yogurt are an easy appetizer or main course.
This past weekend, I took my girls to Dreyer Farms for story-time. The ride from our house is about 15 minutes and the conversation in the car was one for the record books. It started with my 7-year old asking me if a friend who recently had a baby had a shower. I explained that she did not since it was her third child. This expanded into a 10-minute conversation about baby showers and bridal showers and the types of gifts, timing, etc. My younger daughter was silent throughout.
As the conversation waned, little Nutmeg, age 5, blurts out: “So Eclaire was the only one to get wet?!”
I laughed so hard I almost had to pull over. She had taken the notion of shower quite literally and thought only her big sister had a shower. I hope she never outgrows these funny little chats.
Anyway, I’ve been neglecting you, so thanks for sticking around. The day job is a killer right now and half my house is under construction – all of which means cooking and photography are not easy. I did, however, make these lamb meatballs for an appetizer for Easter and then again for dinner. It was the cover recipe on Bon Appetit and I must admit, I didn’t change much. But I’m sharing the recipe here so I don’t lose it and because it is sooooo superbly delicious.
Love lamb? Try lamb fricassee with artichokes.
- 1 egg
- ½ cup panko
- ½ tsp. ground cumin
- Pinch of crushed red pepper flakes or more to taste
- ¼ teaspoon turmeric
- ¼ cup parsley, finely chopped
- 2 Tbsp. olive oil
- 1½ tsp. Kosher salt
- 1 lb. ground lamb
- 1 garlic clove
- 1 cup parsley
- 1 garlic clove
- 1 cup mint leaves
- 3 Tbsp. golden raisins
- ½ cup olive oil
- ½ cup plain Greek yogurt
- Preheat oven to 425F.
- To make the meatballs, combine the egg, panko, cumin, turmeric, crushed red pepper, parsley, salt and olive oil in a bowl and mix well. Grate the garlic over the mixture. Add the lamb and mix with your hands until combined.
- Rub a little oil on your hands. Form lamb mixture into 1-inch balls (it should make about 30). Place on a rimmed baking sheet.
- Bake for 8-10 minutes.
- Meanwhile, make the pesto. In a food processor, combine the mint, parsley, garlic, and raisins. Pulse until finely chopped. Pour the oil in with the machine running. Season with salt.
- Serve meatballs with yogurt and pesto.
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