eat this now: moroccan lamb meatballs
It would be fitting, perhaps unbelievably so, that my oven would cease to function the day before my housewarming party. The evening when I’m preparing crumbles, crisps, and meatballs and the like. The day before I celebrate my new home with dear friends.
However, after begging to borrow an oven for a sweet friend (what are neighbors for? she texts me), I settle into recipe finding, and I came across a luscious Patricia Wells’ recipe for simple Moroccan meatballs. Very decadent, very heady, I was shocked to discover that this meal clocks in under $10. And although I don’t eat lamb, I very well near broke my rule after the cumin wafted through my abode.
INGREDIENTS
1 lb ground lamb
1/2 tsp ground cinnamon
2 tsp ground cumin
2 tsp sweet paprika
salt/pepper to flavor
1/4 cup mint leaves, fine dice
DIRECTIONS
In a large bowl, add all of the ingredients to the lamb. Mix with your hands (as they are the cook’s greatest tools) until just combined. You don’t want to overwork the meat, as it will get tough and chewy, so mix quickly until each meatball has a smattering of the ingredients.
Roll into small bite-sized meatballs. The recipe makes 24.
In a large skillet, add two tablespoons of olive oil. Ensure that the pan is hot so you’ll get a great sear. Cook the meatballs in two batches, otherwise the meat will crowd the pan, bring down the temperature, and your meatballs will boil rather than cook. NOT OKAY. You want that sweet caramelization!
Cook 3-4 minutes a side (total time 10-12 minutes, depending upon how you prefer your meat). Serve hot with greek yogurt infused with fresh dill or cucumber.
Enjoy!
