Lamb Meatballs

• активний час: 20 mins
• загальний час: 30 minutes

Інгредієнти

1 lb. ground lamb (85/15)

2 tablespoons Greek yogurt or sour cream

1 tablespoon minced fresh garlic

1 teaspoon Diamond Crystal kosher salt

½ teaspoon black pepper

1 teaspoon onion powder

1 teaspoon ground cumin

½ cup chopped cilantro

2 tablespoons olive oil

Напрямки

How to make lamb meatballs? It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

You simply mix together ground lamb, Greek yogurt, and spices. Then scoop 1.5-tablespoon portions of the mixture and shape them into round meatballs. It's helpful to moisten your hands, as the mixture is a bit sticky.

Brown the meatballs in olive oil - this should take about 5 minutes. Then add a bit of water, cover the skillet, and cook them until cooked through. This step should take about 3 more minutes. That's it! Dinner is served.

EXPERT TIP

To ensure light and fluffy meatballs rather than dense and heavy ones, try to handle them lightly and minimally, both when working the spices into the meat and when shaping them.

VARIATIONS AND SUBSTITUTIONS

The easiest way to vary this recipe is to use different spices. In addition to onion powder and cumin, other spices and herbs that go well with lamb are smoked paprika, dried rosemary, and dried thyme.

You can also cook the meatballs in ghee instead of olive oil if you wish.

SERVING SUGGESTIONS

Lamb meatballs pair well with many sides, but I almost always serve them with roasted cherry tomatoes. The flavors go really well together. Another classic side dish to serve with lamb is eggplant.

If you'd like to serve these meatballs with a sauce for dipping, tahini sauce is a great option and so is tzatziki sauce.

STORING LEFTOVERS

Leftovers keep well in the fridge in a sealed container for 3-4 days. Gently reheat them in the microwave on 50% power prior to serving.

You can also freeze these meatballs in freezer bags for up to three months.

In a medium bowl, mix together all the ingredients except for the oil.

Using a 1.5-tablespoon cookie scoop, scoop out even portions of the mixture into a plate. I usually end up with 16 meatballs.

With wet hands for easier handling, shape each portion into a round meatball.

Heat the olive oil in a very large (14-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, about 2 minutes.

Add the meatballs in a single layer and cook, turning frequently, until golden brown, 5 minutes. If oil becomes too hot, lower the heat to medium.

Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook the meatballs until they are cooked through, about 2-3 more minutes.

Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.

Нотатки

You can bake the meatballs for about 15 minutes at 400 degrees F instead of frying them. Arrange them on a rimmed parchment-lined baking sheet (use high-heat-resistant parchment) and spray them with olive oil prior to baking. However, I do prefer to saute them. Cooking them in oil browns them nicely and the olive oil also adds great flavor.

If you'd like to make a quick yogurt sauce to go with the meatballs, mix ½ cup whole-milk plain Greek yogurt with 2 tablespoons chopped dill weed, 1 teaspoon minced fresh garlic, and ¼ teaspoon Kosher salt.

To ensure light and fluffy meatballs rather than dense and heavy ones, try to handle them lightly and minimally, both when working the spices into the meat and when shaping them.