Fragrant with Middle Eastern spices, swimming in tangy yoghurt sauce and topped with fresh herbs. An absolutely delicious combination.
Normally, these meatballs would contain some breadcrumbs and eggs but this is a low-carb version. From 450g (1 lb) of minced lamb, remove ¼ and blend in a small food processor until fine and sticky. This will be enough to stick the ingredients together. If you don’t have a small food processor you can achieve the same result by massaging the meat with 1 teaspoon of salt until the meat is sticky. Now add the rest of the ingredients: ½ a teaspoon of freshly ground black pepper, ½ a cup of finely diced red onion, 1 teaspoon of toasted ground cumin, 1 teaspoon of toasted ground coriander, ¼ of a teaspoon of ground cinnamon and a pinch of cayenne pepper. Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. This recipe will make about 20 small meatballs. Heat your oven to 180ºC (350ºF). In a large frypan heat 2 tablespoons of oil over medium-high heat. Add the meatballs in one layer and brown for 2 minutes a side. Work in batches if necessary to avoid crowding the pan. Transfer to a baking sheet and finish them in the oven while you make the sauce. Pour off any excess oil from the pan and turn the heat to high. Add ¾ of a cup of stock and bring to a simmer. Make a slurry of 1 tablespoon of cornstarch and 2 tablespoons of water. In a bowl whisk ¾ of a cup of Greek-style yogurt with a little salt, an egg and the cornstarch slurry. Pour the yogurt mixture into the hot broth, whisking constantly. Turn the heat down and continue whisking until the yogurt is just heated through and slightly thickened. Do not boil as it will split. Place the meatballs in a serving dish and pour the hot yogurt sauce over them. Sprinkle with some sumac, crushed red pepper and some pinches of turmeric. Top with a generous amount of chopped mint, dill and coriander (cilantro).
*adapted from this recipe
michelle picker cooks 