Lamb Meatballs with Cucumber Yogurt Sauce
Total Time: 40 minutes
Hands-on Time: 14 minutes
Makes: 4 servings
Homemade lamb meatballs packed with flavor thanks to robust organic spices.
Make the yogurt sauce ahead of time to let the flavors sit before serving.
1 teaspoon Organic Ground Cumin Seed 1.76 oz.
1 teaspoon Smoked Ground Paprika 1.87 oz.
1/2 teaspoon Ground Coriander Seed 1.60 oz.
1/4 teaspoon Organic Ground Sage Leaf 0.80 oz.
1/4 teaspoon Ground Korintje Cinnamon 1.92 oz.
1/2 teaspoon Coarse Sea Salt 5 lb.
1/4 teaspoon Medium-Grind Black Pepper 1.80 oz.
1/2 cup Panko Bread Crumbs.
1/2 cup Milk.
1 Egg Yolk.
1 medium Shallot, minced.
1 Clove Garlic, minced.
1/2 cup Fresh Parsley, loosely packed.
1 pound Ground Lamb.
1 cup Cucumber, peeled and diced.
1 cup plain Whole Milk Yogurt.
1/4 cup Fresh Flat-Leaf Parsley, minced.
1/4 cup Fresh Cilantro, minced.
2 tablespoons Lemon Juice.
In a large bowl, combine panko breadcrumbs and milk.
Let sit for 15 minutes until the panko absorbs the milk.
Stir in egg yolk, shallot, garlic, parsley, spices and 1/4 teaspoon salt.
Add ground lamb and knead/stir until panko mixture is distributed evenly with the ground lamb.
Preheat oven to 375 degrees.
Divide lamb into 12, golf ball sized balls.
Roll and place in a roasting pan big enough that meatballs are not touching.
Alternatively, place on a jellyroll pan covered with parchment.
Bake meatballs until browning, turning once during baking if desired.
While meatballs are cooking, combine cucumber, yogurt, parsley, cilantro, lemon juice, black pepper and remaining 1/4 teaspoon salt in a bowl.
Stir until combined, taste, and adjust lemon and salt if desired.
Serve meatballs with a few spoonfuls of the yogurt sauce and extra parsley.
Complete the meal by serving over rice or quinoa.