Рецепт Lamb Meatballs, Mediterranean style 2 ways (with photos)
Lamb’s moist meat provides a playground within which to explore a variety of spices, most notably those with a Mediterranean flair. These lamb meatballs, spiced with cumin (or comino as we say here in the valley), onion and paprika, just one combination of the many flavor profiles that lamb compliments, sets the stage for a meal that can be either casually eaten with Naan (or any pocket bread), above, or served over couscous, below. No matter how it’s served, the classic Tzatziki (my low fat, high flavor recipe) makes a great condiment. Of course, hummus (my favorite version) also makes a tasty addition to any Mediterranean meal.
Ingredients
- 1lb fresh ground lamb
- 1/2 med onion, finely grated, plus 1 1/2 med onions, sliced thick
- 1 Tbl olive oil
- 3 cloves garlic or 3 tsp minced garlic
- 1 1/2 tsp paprika
- 1 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 3/4 tsp kosher salt
- 1/4 tsp cayenne (or substitute chili powder)
Directions
1. Begin by sauteying large sliced onion in 1 T olive oil over low heat, keeping in mind that the process of cooking onions low and slow releases the sugar and brings out the sweetness and flavor of even simple yellow onions. Cook until the onions until they begin to show a golden color along the edges.
2. Remove and set aside.
3. Mix ground lamb, grated onion, and all spices together by hand.
4. Roll seasoned meat into 1 to 2 inch meatballs (or larger if you prefer; simply cook them a little longer). One pound of meat will yield 20 to 24 meatballs.
5. The meat may at this point be a bit moist and soft to the touch. Place the meatballs into the freezer for 10 to 15 minutes to firm them, this will help them retain their shape as they cook for the first few minutes.
6. Cook the first few (12) meatballs over medium heat. Again, low and slow here. This keeps the meat moist and creates a ‘crust’ on the outside of the meatballs without scorching them or worse yet, drying them out. Leave the meatballs in place on the pan for the first 3 minutes in order to establish nice color and thorough cooking.
7. Turn meatballs over and continue to cook for another 4 minutes.
8. Add a few more meatballs to the pan and continue cooking until the lamb is cooked through, but not tough and dry. Time will vary according to the number of meatballs in the pan and their temperature. The best way to tell if the meatballs are done is to press them gently – each meatball should be firm, but not the consistency of a super bounce ball.
9. When meatballs are cooked completely, return the sauted onions to the pan.
10. Stir to rewarm the onions and to allow them to receive some of the pan juices (which again… low and slow… draws the juices from the lamb without drying it out) and to create a little bit of light gravy.
11. Serve hot with tzatziki, hummus, naan bread and couscous.
LEFTOVERS (not there will be any… even my 8 year old, who tends toward ‘picky’ regarding meat, asked for seconds): Slice open a pita bread, add meatballs and a few of the onions, top with a dollop of tzatziki and you’ve a delectable lunch.
CALORIES: By my count, 1lb of lamb creates 20-24 meatballs which come to be about 55 full flavor calories each. The fat and thus calorie content is slightly higher than beef, but lamb makes a nice change of pace and the fullness of the flavor is worth counting the extra calories.