The weather is finally warming up, shouldn’t our meals too? Add a little spice with this twist on a classic recipe.
Spicy Lamb Meatballs
Makes ~30 meatballs
(adapted slightly from epicurious.com)
½ teaspoon caraway seeds
½ teaspoon coriander seeds
½ teaspoon cumin seeds
1 to 2 teaspoons Foxhollow Crushed Red Pepper Flakes (you control the heat!)
1 small potato, peeled
1 pound Foxhollow 100% Grassfed Lamb
1 tablespoon minced onion (white or yellow)
1 ½ teaspoons finely grated Pecorino
1 teaspoon kosher salt
½ teaspoon finely grated peeled ginger
2 tablespoons extra-virgin olive oil
Place potato in a small saucepan; add cold water to cover. Bring to a boil; reduce heat and simmer until just cooked through, about 10 minutes.
Meanwhile, stir first 4 ingredients in a small dry skillet over medium heat until aromatic and slightly darker in color, about 2 minutes.
Finely grate potato into a large bowl. Add spice mixture, ground lamb, and next 4 ingredients to bowl; mix with your hands until well combined. Form mixture into tablespoon-size (1″-diameter) meatballs.
Heat oil in a large nonstick skillet over medium heat. Cook meatballs, turning occasionally, until golden all over and done through the center, about 6 – 10 minutes.