The Recipes

Lamb Meatballs with Raita

I really like making mini-meatballs.  As a matter of fact, I like lots of food in miniature because you get to try more things!  I would much rather have seven amazing bites of different foods than a full plate of almost anything.

I made extra meatballs so that I would have leftovers, but you could easily scale back this recipe.  The amounts below will give you 12-15 meatballs.



Lamb Meatballs with Raita

Ingredients:


- 1/2 lb. ground lamb
- 1/2 tsp. turmeric
- 1/2 tsp. cardamom
- 1 tsp.cumin, divided
- 1/2 tsp. cayenne
- 1/2 tsp. ground ginger
- 1/2 tsp. garam masala
- 1/4 c. bulgur wheat
- 2 garlic cloves, minced
- 3 T. Greek yogurt
- 1/4 c. grated cucumber
- 1/2 roma tomato, diced
- 1 leek, white part sliced into half moons
- 1/2 c. cilantro and mint, chopped
- 1 lime, juiced
- splash white wine
- splash chicken or vegetable stock
- olive oil
- salt
- pepper
- 1 egg, beaten

Preheat the oven to 375 degrees.

Cook the bulgur according to package instructions and let cool completely.

In a large bowl, combine the lamb, turmeric, 1/2 tsp. cumin, cayenne, ginger, garam masala, 1/2 of the garlic, cilantro, mint, and bulgur.  Season with salt and pepper and pour the egg into the mixture.  Using your hands, thoroughly mix the ingredients together.  Form them into 1-in. meatballs.

Line a baking tray with parchment paper and place the meatballs evenly around the tray.  Bake in the oven for 10-12 minutes.

While the meatballs are cooking, heat 1 T. of olive oil in a skillet.  Add the garlic and stir for a minute until it becomes fragrant.  Add the leek and season with salt.  Let it soften for 2-3 minutes, then season with pepper and add in the wine.  Let it reduce for 1-2 minutes, then add the stock and let the leek cook for five minutes.

Combine the other 1/2 tsp. of cumin, cardamom, Greek yogurt, lime juice, cucumber, and tomato.  Season with salt and pepper and set aside.

Plate the leeks and top with some of the meatballs.   Finish the plate by putting a dollop of the yogurt mixture on top of each meatball.