Lamb Meatballs With Cilantro Raita
These lamb meatballs are bursting with savory flavors and aromatic spices, making them a delightful addition to any gathering. The combination of juicy ground lamb, fresh parsley, and warm cumin creates a rich and satisfying bite that is perfectly complemented by the tangy yogurt cilantro raita. These delectable meatballs are easy to prepare and are sure to be a hit at your next party or family meal. Enjoy them as a delicious appetizer or as part of a flavorful main course. Bon appétit!
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil, plus more for baking sheet
- 1 small yellow onion, minced
- 1 lb. ground lamb
- 2 eggs, lightly beaten
- 1/2 cup minced fresh flat-leaf parsley
- 2 Tbs. fine dried bread crumbs
- 1 tsp. ground cumin
- 4 large garlic cloves, minced
- 1 1/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 cup plain yogurt
- 2 Tbs. finely chopped fresh cilantro
Instructions
- <b>Shape the meatballs</b>
- Preheat a broiler. Lightly oil a rimmed baking sheet.
- In a fry pan over medium-low heat, warm the 2 Tbs. olive oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.
- Transfer the onion to a large bowl and add the lamb, eggs, parsley, bread crumbs, cumin, three-fourths of the garlic, 1 tsp. of the salt and the pepper. Using your hands, combine the ingredients. Form the mixture into walnut-sized balls, rolling them lightly between your palms. Place on the prepared baking sheet.
- <b>Cook the meatballs</b>
- Broil the meatballs, turning once, until brown and crispy, 8 to 10 minutes.
- <b>Make the raita</b>
- Meanwhile, in a small serving bowl, whisk together the yogurt, cilantro, remaining garlic and remaining 1/4 tsp. salt.
- Spear each meatball with a toothpick, place on a platter and serve alongside the raita. Makes about 42 meatballs.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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