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)

Ingredients

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

Preparation

Preheat broiler.

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.