Make Ahead & Freeze Indian Spiced Lamb Meatballs

By lorik

Ingredients

• makes 30 to 40 generously-sized meatballs
• 1 1/2 pounds ground lamb
• 1 1/2 pounds lean ground beef
• 2 small onions, finely grated
• 1 3-inch piece fresh ginger root, peeld and finely grated
• 5 garlic cloves, crushed
• 3 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon chile powder
• 2 tablespoons garam masala
• 2 tablespoons finely chopped cilantro
• 3 tablespoons ground almonds
• 2 eggs, beaten
• 1/2 cup flour

Details

Adapted from thekitchn.com

Preparation

Step 1

Mix together the beef and lamb until they are well combined. Using your hands or the paddle attachment of a stand mixer, stir in the onion, ginger, garlic, salt, pepper, chile powder, garam masala, cilantro, almonds, eggs, and flour.

Heat the oven to 450°F. Pinch off walnut-sized pieces of the meat mixture and roll into evenly-shaped meatballs. Roast the meatballs for 20 minutes or until just barely pink in the middle.

Eat with rice, yogurt, and a chopped cucumber salad.

On freezing & refrigerating:
• Meatball mixture can be made up to 12 hours in advance and refrigerated.
• Meatball mixture can be frozen, uncooked, for 3 months.
• To freeze the cooked meatballs, place them on a large baking tray and freeze them for 2 hours or until solid. Then remove them and put them in a freezer bag. Freeze for up to 1 month. Reheat on a baking sheet in a 300°F oven until warmed through, turning the oven up to broil at the end for 5 minutes to re-crisp the edges.

Per serving, based on 16 servings. (% daily value)
Calories 239 Fat 17.1 g (26.4%) Saturated 6.9 g (34.5%) Trans
0.4 g Carbs 4.7 g (1.6%) Fiber 0.8 g (3.1%) Sugars 0.5 g Protein 15.9 g (31.7%) Cholesterol 60 mg (20%) Sodium
492.9 mg (20.5%)