Spiced Lamb and Herb Meatballs
This recipe is from one of our favorite meat cookbooks -- In the Charcuterie, written by Taylor Boetticher and Toponia Miller of San Francisco's beloved meat market The Fatted Calf. A vibrant, warming bite we love to serve in a simple red sauce. With toasted spices and Aleppo pepper mixed throughout, the flavor is in the meat. You will always get the best spice flavor if you toast and grind your spices right before using them, but that is not always an easy task. If you don't have a mortar and pestle or spice grinder, get a small jar of our ground spices. We grind them fresh in small batches before sending them to you to save you time without sacrificing flavor!
- 1 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon yellow mustard seeds
- 1 large allspice berry
- 1 small dried bay leaf
- 1 tablespoon fine salt (we like to use Himalayan Pink Salt)
- 1 1/2 teaspoons crushed and dried Aleppo Pepper
- 2 teaspoons finely chopped garlic
- 2 1/2 pounds ground lamb
- 1 tablespoon grated yellow onion
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 1/4 cup chopped fresh flat leaf parsley
- 1 tablespoon olive oil
- Preheat the over to 325 degrees Fahrenheit.
- Spread the fenugreek, black peppercorns, coriander, mustard seed, and allspice on a baking sheet and toast for 3 to 5 minutes until fragrant. Let cool completely and then transfer to a spice grinder or mortar and pestle, add the bay leaf, and grind finely.
- Combine the freshly ground spices, salt, Aleppo pepper, and garlic and mix well. Place the lamb in a bowl and mix the spice kit evenly with the meat. Cover and refrigerate overnight.
- Add the onion and mint, cilantro, parsley, and olive oil and mix well by hand for 2 to 3 minutes. The mixture should begin to firm up and feel cohesive. Roll the mixture into meatballs about 1 1/2 inches in diameter and set aside.
- Heat oil in a nonstick pan over medium high flame. Brown the meatballs on each side, turning throughout, until golden brown all over. Simmer in your favorite red sauce for 35 minutes and serve!
Source: In the Charcuterie by Taylor Boetticher and Toponia Miller