On the Lamb (Meatballs)

You know those times where you look at a recipe and think “oh that might be good!” and then you try it, and you have to stop yourself from eating all of it before your boyfriend gets home because it’s so good?  This is one of those.

I happen to love lamb. It’s meaty, and juicy, and full of delicious flavor.  There are so many herbs and spices that work well with it in a very different way than other meats. You can create unique dishes with it that add an unexpected flair and a richness you can’t get with other meats.

This recipe is buried in the April issue of Bon Appétit magazine, and when I saw it, it piqued my interest enough that it was worth a try.  In fact, the April issue of the magazine is one of its better ones, there were plenty of recipes in there I wanted to try.

I also love meatballs. They’re perfectly sized, can go with pastas, salads, in sandwiches, or just eaten by themselves and they’re always a winner. There are endless ways to make them and I almost want to open a restaurant that sells exclusively meatballs!  Wouldn’t that be nice? (Copyright The Eating Table, 2015).

The key to this recipe is the amazing chili sauce that coats the meatballs. Don’t be intimidated by how much chili is in it, because it’s actually quite mild. It’s more flavor than heat.

The sauce starts with seeded, chopped pasilla peppers, red chili flakes, and cumin seeds, which you toast for a few minutes to really get the flavors going.

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After blending them with vinegar, oil, garlic, and sweet paprika (more flavor!), you’re left with this magnificently red sauce which you put in a bowl.

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The meatballs involve onions, more garlic, parsley, oregano, sage, coriander, cumin, fennel, and I’m already salivating at all those amazing flavors. lamb-meatballs-5

Combine that with lamb and pulse it in a food processor until it gets nice and mixed.  This also helps with the texture of the lamb as well, really making it a fine grind.

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Then you just form them into balls.

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Fry them up in a pan.

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And then, the best part, you toss them in the chili sauce.

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At this point I wanted to eat the entire bowl, because they look so amazing, but I had to wait to make them look pretty.

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The recipe has them being served with a cucumber/yogurt mixture, but I just served them with a lightly dressed salad.  And then ate more than I should have.

Honestly, they were so good I almost had to ration them to make sure I didn’t eat them all in one sitting.  Even my boyfriend, who says he doesn’t like lamb, kept eating them and I had to make him stop.  They’re all gone now, and I immediately want to make more of them, but that feels so indulgent!

Then again, it’s my birthday week, so I can do whatever I want.  Off to the store for more ingredients, brb!

Recipe can be found here. And you really should try it.

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