by Caitlin Saniga | photos by Joel Hawksley
- 1 pound ground lamb
- 1 small red onion, finely chopped
- 2 cloves garlic, finely minced
- 2-inch piece of fresh ginger peeled and finely grated
- 1/4 cup panko
- 1 large egg, well beaten
- 1/2 cup fresh chopped cilantro, plus more for garnish
- zest of 2 lemons
- 1/2 cup pine nuts, plus more for garnish
- 1/2 cup crumbled fresh feta cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1 teaspoon ground cardamom
- olive oil for frying
- 2/3 cup tahini
- juice of 1 lemon
- 1/2 teaspoon salt
Set oven to 350 degrees.
Place the lamb, onion, garlic, ginger, panko, beaten egg, cilantro, lemon zest, pine nuts, feta, salt, pepper, cinnamon and cardamom in a large bowl, and gently incorporate the ingredients with your fingertips, avoiding compacting the meat as much as possible. Form about 20 walnut-sized meatballs from the mixture.
Lightly coat the bottom of a large pan with olive oil. Set over medium heat, and add half the meatballs. Brown the meatballs on all sides. Transfer to a baking sheet. Repeat the process with the remaining meatballs.
Bake the meatballs for about 15 minutes, or until the internal temperature reads 170 degrees.
Meanwhile, prepare the sauce by whisking together the tahini, lemon juice and salt. Add enough water to achieve the consistency of a thin sauce.
Serve the meatballs hot, nestled in the sauce. Garnish with chopped cilantro and pine nuts.
Makes 4 servings.
Recipe adapted from: The View From Great Island
*Push up your sleeves and get ready to roll… meatballs. This March we’re serving up bite-sized recipes for meatballs featuring different meats and nonmeat ingredients for our Grind and Roll guide.