Lamb: Spiced Lamb Meatballs

Jim Lahey keeps these moist by adding grated boiled potato.

Photo by Liz G.
Adapted from bonappetit.com

PREP TIME

50

minutes

TOTAL TIME

50

minutes

SERVINGS

30

meatballs

PREP TIME

50

minutes

TOTAL TIME

50

minutes

SERVINGS

30

servings

Adapted from bonappetit.com

Ingredients

  • 1/2

    teaspoon caraway seeds

  • 1/2

    teaspoon coriander seeds

  • 1/2

    teaspoon cumin seeds

  • 1

    whole 2-inch dried chipotle chile or 2 teaspoons ground chipotle chiles

  • 1

    small (2 1/2-inch–3-inch-diameter) potato, peeled

  • 1

    pound ground lamb

  • 1

    tablespoon (heaping) minced scallion (white part only)

  • 1 1/2

    teaspoons finely grated Pecorino

  • 1

    teaspoon kosher salt

  • 1/2

    teaspoon finely grated peeled ginger

  • 2

    tablespoons extra-virgin olive oil

  • Ingredient info

  • Chipotle chiles (dried, smoked jalapeños) are available at specialty foods stores and Latin markets.

  • Special equipment

  • A spice mill

Directions

Preheat broiler. Stir first 3 ingredients in a small dry skillet over medium heat until aromatic and slightly darker in color, about 2 minutes. Let cool; transfer to spice mill. Place chile on a baking sheet and broil, watching closely to prevent burning, just until it begins to puff up, about 1 minute. Cut chile in half; discard seeds and stem. Add chile (or ground chipotle chiles) to spice mill with toasted seeds; finely grind together. Meanwhile, place potato in a small saucepan; add cold water to cover. Bring to a boil; reduce heat and simmer until just cooked through, about 10 minutes. Finely grate potato into a large bowl. Add chile mixture, ground lamb, and next 4 ingredients to bowl; mix with your hands until well combined. Form mixture into tablespoon-size (1"-diameter) meatballs. Heat oil in a large nonstick skillet over medium heat. Cook meatballs, turning occasionally, until golden all over and cooked through, 10–12 minutes.

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