CHILE-CUMIN LAMB MEATBALLS WITH YOGURT AND CUCUMBER

Chile-Cumin Lamb Meatballs with Yogurt and Cucumber image

Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.

Provided by Chef Seamus Mullen

Categories Garlic Onion Kid-Friendly Dinner Lunch Ground Lamb Hot Pepper Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 4 Servings

Number Of Ingredients 33

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Ingredients

Chile sauce:
3 pasilla chiles, seeds removed, chopped
1 1/2 teaspoons crushed red pepper flakes
1 tablespoon cumin seeds
1/4 cup Sherry vinegar or red wine vinegar
1 tablespoon sweet smoked paprika
1 garlic clove, chopped
1/2 cup olive oil
Kosher salt
Meatballs and assembly:
1/4 small onion, chopped
8 garlic cloves, 7 cloves chopped, 1 clove finely grated
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
3/4 teaspoon fennel seeds
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1 tablespoon kosher salt
1 large egg
1 1/4 pounds ground lamb
1 tablespoon rice flour or all-purpose flour
4-5 tablespoons olive oil, divided
1/2 English hothouse cucumber, thinly sliced
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 1/2 tablespoons Sherry vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup plain sheep's-milk or cow's whole-milk yogurt
1/4 cup chopped fresh mint
Crushed red pepper flakes (for serving)
Special equipment:
A spice mill or a mortar and a pestle

Steps:

Chile sauce:
Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and cumin seeds are golden, about 3 minutes.
Let cool. Working in batches, finely grind in spice mill, then transfer to a blender. Add vinegar, paprika, and garlic to blender and blend until smooth. With motor running, gradually stream in oil and blend until combined. Transfer to a large bowl; season with salt.
Do ahead: Chile sauce can be made 2 days ahead. Cover and chill.
Meatballs and assembly:
Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 tablespoon salt in a food processor, scraping down sides as needed, until finely chopped. Add egg, lamb, and flour and pulse until evenly combined. Form lamb mixture into 1 1/2" balls.
Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 tablespoon oil to skillet if needed, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5-8 minutes. Transfer meatballs to paper towels to drain.
Transfer all meatballs to bowl with chile sauce and toss to coat. Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 tablespoons oil; season with salt and pepper.
Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.
Do ahead: Meatball mixture can be made 1 day ahead. Cover and chill.

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Shalu Sharma

ssharma73@hotmail.co.uk

These meatballs are a great way to introduce lamb to kids. My kids loved them!

Fancy Mweemba

f_m89@aol.com

I'm not a big fan of yogurt, but I loved the yogurt and cucumber sauce that was served with these meatballs.

Ammy Candygirl

ammy.candygirl11@hotmail.com

These meatballs are a great way to use up leftover lamb. I often make them after I've had a leg of lamb for dinner.

Mohsin kik

mohsin_kik64@hotmail.fr

I'm always looking for new ways to cook lamb and this recipe is a keeper. I'll definitely be making these meatballs again.

Truth truth

ttruth61@aol.com

These meatballs are also great for meal prepping. I like to make a batch on Sunday and then eat them for lunch or dinner throughout the week.

Brittany Trent

trent_brittany@hotmail.com

I love that these meatballs can be made ahead of time. I often make a double batch and freeze half for later.

Vim Lady

lv45@yahoo.com

These meatballs are great for a weeknight meal. They're easy to make and can be cooked in under an hour.

Janiya Alston

alston_j11@hotmail.com

I served these meatballs with a side of rice and a salad. It was a complete and satisfying meal.

LE_Alamin Gaming

gaming51@yahoo.com

I added a bit of feta cheese to the meatball mixture and it was a great addition. The meatballs were even more flavorful.

Shane Bradshaw

bradshaw_s@aol.com

I followed the recipe exactly and the meatballs turned out perfectly. They were juicy and flavorful.

Siviwe Bernard Njikelana

siviwe@hotmail.co.uk

I made these meatballs for a potluck and they were a huge success. Everyone loved them!

Godwin Larry

g_larry@yahoo.com

I'm not usually a fan of lamb, but these meatballs were surprisingly good. The yogurt and cucumber sauce was the perfect complement to the savory meatballs.