Petite lamb meatballs

By SmedleyBooBoo

Ingredients

• # Canola or vegetable oil
• # 1 medium onion, finely diced
• # 3 cloves garlic, minced
• # 1/2 cup canned chopped green chilies
• # 2 teaspoons kosher salt
• # 1/2 teaspoon freshly ground black pepper
• # 1/2 teaspoon each whole coriander and fennel seeds, toasted and ground
• # 2 pounds ground lamb
• # 1 cup fresh bread crumbs
• # 1/2 cup warm water
• # 2 tablespoons chopped fresh flat-leaf parsley
• # 1/2 teaspoon rosemary, finely chopped
• # 1 large egg, beaten
• # Garnish: chopped parsley
• # Cucumber-fennel yogurt sauce
• # 1/2 European cucumber, finely diced (not peeled)
• # 1 small fennel bulb, finely diced
• # 1 cup yogurt
• # 1 cup sour cream
• # 1 garlic clove, minced
• # 1 teaspoon ground cumin
• # 1 teaspoon lemon zest
• # Salt and pepper to taste

Preparation

Step 1

For meatballs:

Heat medium skillet on medium heat and sweat onions and garlic. Season with salt and pepper. Cook for 3 to 4 minutes or until onions are translucent. Add green chilies, ground coriander and fennel and saute for another 3 minutes. Set aside to cool.

In a large bowl, combine ground lamb and the remaining ingredients. Combine lightly with a fork. Using your hands, lightly form the mixture into 3/4-inch meatballs and place them on parchment-lined sheet pans 1/2 inch apart. Bake in 375° preheated oven for 18 to 20 minutes or until browned and cooked through.

For yogurt sauce:

Combine all ingredients, then season to taste. Chill before serving.

Serve warm meatballs sprinkled with fresh parsley and chilled yogurt sauce.