Once upon a time I wanted some nice tender lamb meatballs for dinner but I couldn’t decide which of the four recipes in my big bad recipe binder to use. So I pulled them all out and listed the ingredients I liked and left out what I didn’t. I doubled up on what I really liked and managed to forget to list an egg while I was at it. I mixed those ingredients up and baked them up and fucking loved them. (Even without the egg.)
TIPS: 1) do not use a mixer or food processor to combine the ingredients. The meatballs will be tough instead of tender. 2) I use a 2 tablespoon disher (like a giant melon baller crossed with an ice cream scoop) to portion out my meatballs so that they are uniform and then roll them between my hands so that they are round.
My favorite lamb meatballs
- 1 lb ground lamb
- 1/2 cup breadcrumbs
- 2 tablespoons finely diced onion
- 2 tablespoons fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 cloves garlic, minced
- 1/4 teaspoon each salt and pepper
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchement paper.
- Combine all ingredients by hand. Shape into balls the size of a golf ball. Place 1-2″ apart on prepared baking sheet.
- Bake for 15 minutes.
I like to serve these with The New York Times’ Rice Pilaf with Golden Raisins and a little dish of plain yogurt – or yogurt with a minced clove of garlic mixed in – and a mixed greens salad with a tart vinaigrette.