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Friday, October 22, 2010

Spiced Lamb Meatballs

Spiced Lamb Meatballs
Colin Killick
September, 2010
1 lb ground lamb
½ white onion, finely minced
½ bell pepper, finely minced
1 clove garlic, crushed
approximately ¼ bunch cilantro leaves, chopped
1-2 jalapenos, finely minced or 1 jalapeno and 1 chipotle pepper (optional)
2 sun-dried tomatoes, softened in boiling water and finely minced (optional)
2 tsp ground cumin (or more if you really love cumin)
splash Maggi seasoning (click here to buy) or Worcestershire sauce*
splash balsamic vinegar
salt to taste
dash black pepper
dash white pepper

  1. Add meat, vegetables, garlic, cilantro, jalapeno, and sun dried tomatoes to large mixing bowl and combine with hands.
  2. Add seasonings and liquids and continue to mix until all liquid is absorbed and everything is equally distributed (visible pieces of vegetable are fine.)
  3. With melon baller and hands (or hands alone) form mix into grape-sized balls, and place in covered baking dish.
  4. Bake at 375º for 10-15 minutes, or just until cooked through. Using tongs, remove meatballs to serving tray. 
  5. Serve hot, with Tomatillo-Cilantro Pesto as a dipping sauce, if desired.  (Pass toothpicks along with the meatballs, if serving as an hors d’oeuvre.) 

*in the US, Lea & Perrins Worcestershire sauce is gluten-free

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