Lamb: Spiced Lamb Meatballs

By á-3151

Jim Lahey keeps these moist by adding grated boiled potato.

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

Preparation

Step 1

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.