CUMIN LAMB MEATBALLS WITH TAHINI YOGURT DIPPING SAUCE
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon. There are, however, shortcuts - if you can suppress your perfectionist urges. You can use this recipe as a template for whatever kind of ground meat you like. Lamb is earthy and works well with the creamy tahini sauce, reminiscent of a carnivore's falafel. But beef, turkey, veal or pork are good substitutes. And all will make equally good blobs and none will be a project. Just a fast and filling dinner any night of the week.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Heat broiler with an oven rack placed 3 inches below heat source.
- Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley. Mix to combine.
- Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet. Make sure meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
- Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
- Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 22 grams, Carbohydrate 6 grams, Fat 38 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 363 milligrams, Sugar 1 gram
CHILE-CUMIN LAMB MEATBALLS WITH YOGURT AND CUCUMBER
Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.
Provided by Chef Seamus Mullen
Categories Garlic Onion Kid-Friendly Dinner Lunch Ground Lamb Hot Pepper Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 33
Steps:
- 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.
- Let cool. Working in batches, finely grind in spice mill, then transfer to a blender. Add vinegar, paprika, and garlic to blender and blend until smooth. With motor running, gradually stream in oil and blend until combined. Transfer to a large bowl; season with salt.
- Do ahead: Chile sauce can be made 2 days ahead. Cover and chill.
- 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. Add egg, lamb, and flour and pulse until evenly combined. Form lamb mixture into 1 1/2" balls.
- Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high. 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. Transfer meatballs to paper towels to drain.
- Transfer all meatballs to bowl with chile sauce and toss to coat. Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 tablespoons oil; season with salt and pepper.
- Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.
- Do ahead: Meatball mixture can be made 1 day ahead. Cover and chill.
MIDDLE EASTERN SESAME LAMB MEATBALLS WITH MINTED YOGURT DIP
Steps:
- To make the meatballs:
- In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon. Add lamb, bread crumbs, egg, and currants and combine well. Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on a tray as formed.
- In a small bowl roll half of meatballs, 1 at a time, in black sesame seeds until coated, transferring to a rack set in a shallow baking pan. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.
- Preheat oven to 450°F.
- Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through.
- To make the yogurt dip:
- In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours. Discard whey in bowl and transfer yogurt cheese to bowl. Yogurt cheese may be made 2 days ahead and chilled, covered.
- Into yogurt cheese stir mint and salt. Makes about 1 1/2 cups.
LAMB MEATBALLS WITH LEMON-CUMIN YOGURT
"Fresh mint and cilantro pair with the classic Mediterranean spices of cinnamon, cumin, and coriander to liven up ground lamb and plain yogurt. To prepare these as a main course, form larger meatballs and serve with pita and couscous." Courtesy of Chow.
Provided by dojemi
Categories < 30 Mins
Time 30m
Yield 30 meatballs
Number Of Ingredients 15
Steps:
- Heat the oven to 375°F and arrange a rack in the middle.
- Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
- Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
- Bake until meatballs are no longer pink in the middle, about 15 minutes.
- Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well.
- Serve with the meatballs.
- NOTE: The meatballs can be formed up to 24 hours ahead and refrigerated; they'll just need an additional 3 to 5 minutes in the oven to cook through.
- The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated.
Nutrition Facts : Calories 44.2, Fat 3.6, SaturatedFat 1.5, Cholesterol 11, Sodium 67.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 2.6
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