Lamb Meatballs with Tomatoes

By zeenieme

Ingredients

• 1 pound group lamb
• 1 egg beaten
• 1/2 cup panko bread crumbs
• 2 tablespoons plain yogurt, plus more for serving
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fennel seed, crushed
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons butter
• l can (10 ounces) diced tomatoes with green chilies
• 2 strips fresh orange peel, optional

Details

Servings 4

Preparation

Step 1

Combine lamb, egg, panko, 2 tablespoons yogurt, garlic, salt, cumin, fennel and pepper in a bowl; mix well. Shape into balls, about 1 1/2 inches in diameter.

Melt butter in a large skillet; add meatballs, brown on all sides, about 5 minutes. Remove with a slotted spoon to a plate; pour off pan drippings. Add the tomatoes with their juice to the pan; add the orange peel. Heat to a simmer over low heat. Add the meatballs; cover. Cook 10 minutes or until meat is no longer pink in the center. Serve meatballs over pilaf; drizzle each serving with extra yogurt.