Mini, bite-size meatballs combine ground American Lamb with Moroccan spices and orange. Accompanied by an herbed yogurt dipping sauce.
Servings: 12
INGREDIENTS
2 Tablespoons vegetable oil
1-1/2 Cups sweet onions, finely minced
2 Tablespoons minced garlic
4 Tablespoons moroccan Spice Blend, divided (recipe follows)
1/2 Cup dry bread crumbs
2 Large eggs, beaten
2 Teaspoons kosher salt
1 Tablespoon orange zest
1-3/4 Pounds ground American Lamb
1/2 Cup soy sauce
3 Tablespoons honey
2 to 3 Tablespoons chopped cilantro
1 Tablespoon sriracha sauce
shredded lettuce or scallion greens for plating
2 Cups Spicy Yogurt Dipping Sauce (recipe follows)
Moroccan Spice Blend (1/4 cup):
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons black pepper
1/4 teaspoon ground red pepper
Spicy Yogurt Dipping Sauce (2 cups):
1/2 cup mayonnaise
1/4 cup chopped chives
1/4 cup chopped parsley
1 tablespoon mashed roasted garlic
1 tablespoon dijon-style mustard
1 cup plain Greek-style low fat yogurt
2 tablespoons white wine vinegar
kosher salt and ground black pepper to taste
DIRECTIONS
METHOD:
In a skillet, heat oil over medium-high heat; add onions and sauté 3 to 4 minutes until onions are golden brown. Stir in garlic; continue to cook 1 minute. Mix in 3 tablespoons Moroccan Spice Blend; continue to cook another 1 minute. Remove from heat; cool to room temperature.
In a bowl, mix cooled onion mixture with bread crumbs, eggs, salt and orange zest. Mix in lamb; gently toss to incorporate well. Form into 36 1-ounce meatballs (a heaping 1 tablespoon). Place evenly spread onto a parchment-covered baking sheet.
Bake at 325°F for 30 minutes, turning at least once, or until meatballs are cooked through; remove from heat.
For Moroccan Spice Blend: In a dry skillet, add cumin, coriander, paprika, cinnamon, black pepper and red pepper. Cook over a low heat for several minutes until mixture begins to lightly smoke. Remove from heat; cool. Place in a covered container; hold until ready to use.
For Herbed Yogurt Dipping Sauce: In a small food processor, pulse together mayonnaise, chives, parsley, garlic and mustard until fairly smooth. Place in a bowl; whisk in yogurt, vinegar, salt and pepper. Cover; refrigerate
To serve: In a saucepan, heat soy sauce, honey, cilantro, Sriracha and 1 tablespoon Moroccan Spice Blend; bring to a simmer. Add cooked meatballs; simmer, stirring gently until coated. Keep warm. Serve hot accompanied by Herbed Yogurt Dipping Sauce, if desired.
Recipe and image provided by the American Lamb Board