Garlic Cumin Lamb Meatballs

Yield: 2 to 4 servings

Ingredients:

1 pound ground lamb
3 garlic cloves, minced
1 1/4 teaspoons coarse kosher salt
2 teaspoons cumin seeds
1/2 teaspoon hot sauce
black pepper, to taste
1/2 teaspoon chile powder
1 scallion, minced
1 tablespoon chopped parsley
olive oil, for greasing pan
1/4 cup plain yogurt
1/4 cup tahini
fresh lemon juice, to taste

Directions:

Heat broiler with an over rack placed 3 or more inches below heat source. (Distance can be enlarged to lesson smoking oil.)

Make a paste with garlic and a pinch of salt using the flat side of a knife. Place 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 2-inch meatballs and place on an oiled rimmed baking sheet. Space the meatballs at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8-10 minutes, or until browned on top and slightly pink on the inside. May be turned mid broil.

Combine yogurt, tahini, remaining garlic paste, ¼ teaspoon salt and lemon juice to taste.

Transfer meatballs to a serving platter and serve with tahini sauce and extra hot sauce to taste.

Adapted from “Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce” by Melissa Clark, New York Times Cooking.
This recipe was featured in the August 2023 issue of the Society’s newsletter The Thymes.
To obtain a copy of this recipe click on Garlic Cumin Lamb Meatballs

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