Spicy Lamb Meatballs with Herbed Yogurt Dipping Sauce

Servings:
12
Prep Time:
30 mins.
Cook Time:
30 mins.

Ingredients

1¾ pounds ground American Lamb

2 tablespoons vegetable oil

11/2 cups sweet onions, finely minced

2 tablespoons minced garlic

4 tablespoons Moroccan Spice Blend, divided (recipe follows)

½ cup dry bread crumbs

2 large eggs, beaten

2 teaspoons kosher salt

1 tablespoon orange zest

½ cup soy sauce

3 tablespoons honey

2-3 tablespoons chopped cilantro

1 tablespoon Sriracha sauce

Shredded lettuce or scallion greens for garnish

2 cups Spicy Yogurt Dipping Sauce (recipe follows)

 

 

 

Moroccan Spice Blend (makes ¼ cup)

 

2 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoon smoked paprika

1½ teaspoons ground cinnamon

1½ teaspoons ground black pepper

¼ teaspoon ground red pepper

 

 

Spicy Yogurt Dipping Sauce (makes 2 cups)

 

½ cup mayonnaise

¼ cup chopped chives

¼ cup chopped parsley

1 tablespoon mashed roasted garlic

1 tablespoon Dijon mustard

1 cup plain Greek low-fat yogurt

2 tablespoons white wine vinegar

Kosher salt and ground black pepper to taste

Preparation

  1. For Moroccan Spice Blend, in a dry skillet, add cumin, coriander, paprika, cinnamon, black pepper, and red pepper. Cook over a low heat for several minutes until mixture begins to lightly smoke. Remove from heat; cool. Place in a covered container; hold until ready to use.
  2. For Herbed Yogurt Dipping Sauce, in a small food processor, pulse together mayonnaise, chives, parsley, garlic, and mustard until fairly smooth. Place in a bowl; whisk in yogurt, vinegar, salt and pepper. Cover; refrigerate.
  3. In a skillet, heat oil over medium-high heat; add onions and sauté 3 to 4 minutes until onions are golden brown. Stir in garlic; continue to cook 1 minute. Mix in 3 tablespoons Moroccan Spice Blend; continue to cook another 1 minute. Remove from heat; cool to room temperature.
  4. In a bowl, mix cooled onion mixture with bread crumbs, eggs, salt and orange zest. Mix in lamb; gently toss to incorporate well. Form into 36 1-ounce meatballs (a heaping 1 tablespoon). Evenly spread onto a parchment-covered baking sheet.
  5. Bake at 325°F for 30 minutes, turning at least once, or until meatballs are cooked through; remove from heat. 
  6. To serve, in a saucepan, heat soy sauce, honey, cilantro, Sriracha and 1 tablespoon Moroccan Spice Blend; bring to a simmer. Add cooked meatballs; simmer, stirring gently until coated. Keep warm. Serve hot accompanied by Herbed Yogurt Dipping Sauce, if desired.

 

Photo & Recipe: American Lamb Board

Categories: Ground Lamb, Lamb