This dish is full of spices and herbs. Add a mint yogurt dressing for a wonderful side dish or main meal.
-modified "Herb Quarterly"
Serves 6-8
Refrigerating 1 hour
A. Meatballs:
1 pound (45 g) organic or 100% grass-fed ground lamb
2 minced shallots
3 minced cloves of garlic
2 lightly beaten organic eggs
1/2 cup (120 ml) panko*
1/4 cup (60 ml) each: chopped cilantro or parsley and fresh mint
2 Tbs. (30 ml) paprika
1 tsp. (5 ml) each: ground cumin, sea salt, and coriander
1/2 tsp. (2,5 ml) each cinnamon, cayenne, turmeric, and zest of an organic lemon
some ground black pepper
all-purpose flour (or a gluten free flour) for dusting the meatballs
olive oil
1. In a large bowl, combine: lamb, shallots, garlic, eggs, panko, herbs, spices, and lemon zest.
2. Mix well but not too much or they will be tough.
3. Cover and refrigerate for an hour.
-Make the mint yogurt-
4. After refrigeration, form the meatballs into 1-inch (2,55 cm) meatballs.
5. Dust with the flour.
6. Preheat over 350℉ (175℃).
7. In a large frying pan, heat 1/4 cup (60 ml) oil over medium heat.
8. Lightly brown on both sides.
9. Use a spoon to transfer to a paper towels to drain.
10. Continue with the other meatballs.
11. Place all the meatballs on a baking sheet.
12. Heat in the oven before serving.
B. Mint yogurt:
3 minced garlic cloves
2 cups (480 ml) Greek yogurt (almond yogurt-gluten free)
1/4 cup (60 ml) or more chopped mint
1 Tbs. (15 ml) organic lemon juice
black pepper to taste
1. Combine all the ingredients.
C. Serve with toothpicks or skewers with mint yogurt on the side.
*Japanese style of breadcrumb
to make your own:
1. process chunks of bread in a food processor
2. spread the crumbs on a baking sheet
3. bake 300℉ (150℃) about 6 minutes
4. shake the sheet twice while baking
