Ingredients
- 1 medium onion, finely diced
- 3 clove garlic, minced
- 1/2 cup canned chopped green chilies
- 2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon each whole coriander and fennel seeds, toasted and ground
- 2 pound ground lamb
- 1 cup fresh bread crumbs
- 1/2 cup warm water
- 2 tablespoon chopped fresh flat leaf parsley
- 1/2 teaspoon rosemary, finely chopped
- 1 teaspoon large egg, beaten
- 1 medium onion, finely diced
- 3 clove garlic, minced
- 1/2 cup canned chopped green chilies
- 2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon each whole coriander and fennel seeds, toasted and ground
- 2 pound ground lamb
- 1 cup fresh bread crumbs
- 1/2 cup warm water
- 2 tablespoon chopped fresh flat leaf parsley
- 1/2 teaspoon rosemary, finely chopped
- 1 teaspoon large egg, beaten
- 1/2 european cucumber, finely diced (not peeled)
- 1 small fennel bulb, finely diced
- 1 cup yogurt
- 1 cup sour cream
- 1 cup garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon lemon zest
Preparation
Baking Directions:
For meatballs:Heat medium skillet on medium heat and sweat onions and garlic.
Season with salt and pepper.
Cook for 3 to 4 minutes or until onions are translucent.
Add green chilies, ground coriander and fennel and saute for another 3 minutes.
Set aside to cool.
In a large bowl, combine ground lamb and the remaining ingredients.
Combine lightly with a fork.
Using your hands, lightly form the mixture into 3/4-inch meatballs and place them on parchment-lined sheet pans 1/2 inch apart.
Bake in 375° preheated oven for 18 to 20 minutes or until browned and cooked through.
For yogurt sauce:Combine all ingredients, then season to taste.
Chill before serving.
Serve warm meatballs sprinkled with fresh parsley and chilled yogurt sauce.
