Chile-Cumin Lamb Meatballs with Yogurt and Cucumber

By á-71

These lamb meatballs are infused with spicy pasilla chiles and smokey cumin, then topped with fresh cucumbers and a cooling yogurt sauce, to make a great appetizer or main course that can be enjoyed any time of the year. The meatball mixture can be made up to 2 days ahead of time and stored in the refrigerator until you are ready to form, cook, and serve the meatballs.

Ingredients

• CHILE SAUCE:
• 3 pasilla chiles, seeds removed, chopped
• 1 1/2 teaspoons crushed red pepper flakes
• 1 tablespoons cumin seeds
• 1/4 cup red wine vinegar
• 1 tablespoon sweet smoked paprika
• 1 garlic clove, chopped
• 1/2 cup olive oil
• kosher salt
• MEATBALLS:
• 1/4 small onion, chopped
• 8 garlic cloves, 7 cloves finely chopped, 1 clove finely grated
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh sage, chopped
• 3/4 teaspoon fennel seeds
• 3/4 teaspoon ground coriander
• 3/4 teaspoon ground cumin
• 1 tablespoon kosher salt
• 1 large egg
• 1.25-pounds ground lamb
• 1 tablespoon rice flour
• 5 tablespoons olive oil, divided
• GARNISH:
• 1/2 English hothouse cucumber, thinly sliced
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoon fresh lemon juice
• 1 1/2 tablespoon red wine vinegar
• freshly ground black pepper
• 1/2 cup plain whole milk yogurt
• 1/4 cup chopped fresh mint
• crushed red pepper flakes

Details

Servings 6
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

CHILE SAUCE:

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

Let cool. Working in batches, finely grind spices using a mortar and pestle. Then, use a food processor to blend spice mixture, vinegar, paprika and garlic. Blend until smooth. With the motor running, gradually stream in oil and blend until combined. Transfer to a large bowl. Season with salt.

MEATBALL PREP:

Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 tablespoon salt in a food processor, scraping down sides as needed until finely chopped. Add egg, lamb, and flour, and pulse until evenly combined. Form lamb mixture into 1 1/2-inch balls. If making the mixture ahead of time, cover lamb mixture and store in the fridge for up to 2 days, and form the balls shortly before cooking.

CUCUMBERS:

Toss cucumbers in a medium bowl with lemon zest, lemon juice, vinegar and 2 tablespoons olive oil. Season with salt and pepper.

MEATBALL COOKING:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in two batches and adding an additional 1 tablespoon olive oil, as needed, cook the meatballs, turning occasionally until browned on all sides and cooked through, about 5 to 8 minutes.

Transfer meatballs to a paper towel to drain. Transfer all meatballs to the bowl with the chile sauce and toss to coat. Spoon yogurt into bowls. Evenly divide meatballs among the bowls. Top with cucumber mixture and mint. Sprinkle with red pepper flakes.