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Smoky lamb meatballs

Servings:
Serves 6-8 (yields 60 1¼-inch meatballs) Servings
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Ingredients

  • 2 tablespoon unsalted butter
  • 1 tablespoon olive oil, plus extra to coat pan
  • 3 tablespoon shallots, finely chopped
  • 2 pound ground lamb, room temperature
  • 1 cup plain bread crumbs
  • 2 cup egg yolks
  • 2 teaspoon ground black cardamom (see sidebar)
  • 2 teaspoon ground black pepper
  • 2 teaspoon chili powder
  • 1 tablespoon smoked spanish paprika
  • 1 tablespoon salt

Preparation

Baking Directions:

These meatballs prep up pretty quickly and make an easy weeknight meal (especially if you freeze them), paired with some salad, sautéed greens, or even a garlic and olive oil pasta.

I use two secret ingredients here to achieve smokiness.

The first, black cardamom, is used throughout North and East African cooking, in South Asian and Middle Eastern cuisine, and even in Sichuan cooking.

It has a darker, woodsier flavor than green cardamom and pairs beautifully with lamb.

The other, smoked Spanish paprika, is a staple in my spice pantry—it imparts great smokiness without heat.

Enjoy!Preheat oven to 375°F.

Heat a small skillet over medium heat.

Add the butter and 1 tablespoon of olive oil.

When the foam subsides, add the shallot and garlic and sauté for 3 to 4 minutes, until the shallots are translucent.

Set aside to cool.

To a large mixing bowl, add the ground lamb and make a well in the center.

Add the cooled shallot/garlic mixture and the rest of the ingredients.

Carefully mix to ensure even distribution.

I like to make a claw with my hands and fold over the meat mixture repeatedly.

You don't want to mash or overmix because it will make the meatballs tough.

Using wet hands, roll even-sized pieces of the mixture into balls.

I make my meatballs about 1¼" in diameter, so if you make yours larger or smaller, adjust the cooking time appropriately.

Heat a large skillet over medium-high heat.

When it's hot, add olive oil to coat the bottom of the pan and place meatballs into the pan.

These brown pretty quickly, so I cook for about 30 seconds to a minute on each side.

Work in batches so you don't overcrowd the pan (you want browned meatballs, not steamed), and place browned meatballs in a baking dish.

Once all the meatballs have been browned, cover the baking dish with foil and place it in the oven.

Bake for 20 to 25 minutes, until cooked through, firm, but tender.

Serve warm alongside your favorite dipping sauce.

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