Chile-Cumin Lamb Meatballs with Yogurt and Cucumber

By Jaymers

Ingredients

• Chile Sauce:
• 3 pasilla chiles, seeds removed, chopped
• 1 1/2 tsp crushed red pepper flakes
• 1 tbsp. cumin seeds
• 1/4 C red wine vinegar
• 1 tbsp. sweet smoked paprika
• 1 garlic clove, chopped
• 1/2 C olive oil
• kosher salt
• Meatballs:
• 1/4 small onion, chopped
• 8 garlic cloves, 7 cloves finely chopped, 1 clove finely grated
• 1 tbsp. chopped fresh parsley
• 1 tsp chopped fresh oregano
• 1 tsp chopped fresh sage
• 3/4 tsp fennel seeds
• 3/4 tsp ground coriander
• 3/4 tsp ground cumin
• 1 tbsp. kosher salt
• 1 large egg
• 1 1/4 lb ground lamb
• 1 tbsp. rice flour
• 4-5 tbsp. olive oil, divided
• Cucumbers and Garnish:
• 1/2 English hothouse cucumber, thinly sliced
• 1/2 tsp finely grated lemon zest
• 2 tbsp. fresh lemon juice
• 1 1/2 tbsp. red wine vinegar
• freshly ground black pepper
• 1/2 C plain whole milk yogurt
• 1/4 C chopped fresh mint
• crushed red pepper flakes

Preparation

Step 1

Chile Sauce:

1. Toast chiles, red pepper flakes and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until gradrant and cumin seeds are golden, about 3 minutes.

2. Let cool. Working in batches, finely grind spices using a mortar and pestle.

3. Use a food processor to blend spice mixture, vinegar, paprika and garlic. Blend until smooth.

4. With the motor running, gradually stream in oil and blend until combined.

5. Transfer to a large bowl. Season with salt.

Meatball Prep:

1. Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin and 1 tbsp. salt in a food processor, scraping down sides as needed until finely chopped.

2. Add egg, lamb and flour and pulse until evenly combined.

3. Form lamb mixture into 1 1/2" balls (if making the mixture ahead of time, let sit and form the balls shortly before cooking)

Cucumbers:

1. Toss cucumbers in a medium bowl with lemon zest, lemon juice, vinegar and 2 tbsp. oil.

2. Season with salt and pepper.

Meatball Cooking:

1. Heat 2 tbsp. oil in a large skillet over medium-high heat.

2. Working in two batches (if needed) and adding an additional 1 tbsp. oil (if needed) cook the meatballs, turning occasionally until browned on all sides and cooked through, 5-8 minutes.

3. Transfer meatballs to a paper towel to drain.

4. Transfer all meatballs to the bowl with the chile sauce and toss to coat.

Serving:

1. Spoon yogurt into bowls.

2. Evenly divide meatballs among the bowls.

3. Top with cucumber mixture and mint. Sprinkle with red pepper flakes.