This versatile recipe is robust enough to be served as an entree but also can be served as a fun starter. Garam masala is our not-so-secret weapon for this dish, and while chances are that you may not have heard of or used it before, it is available in most grocery stores. This spice commonly used in Indian cuisine is a unique mix of cumin, coriander, black pepper, cardamom, cinnamon, red pepper, nutmeg, and allspice. Curry powder adds another dimension of flavor to the recipe and the fresh mint yogurt sauce is the perfect complement to the savory meatballs.
Lamb Meatballs with Lemon Mint Tzatziki Sauce
Makes 15 meatballs
Time: 50 minutes
Wine Pairing: Field To Table Central Coast Red Blend
Meatballs
Ingredients
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4 tablespoons olive oil, separated
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1 small yellow onion, grated
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1 pound ground lamb
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2 garlic cloves, crushed
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1 egg, lightly beaten
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¾ cup breadcrumbs
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2 tablespoons chopped cilantro
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1 teaspoon garam masala
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1 teaspoon curry powder
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1 teaspoon salt
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½ teaspoon ground pepper
Instructions:
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Preheat the oven to 400°F.
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Add 3 tablespoons of olive oil to a medium sized skillet over medium heat, and the grated onion, and saute for 5 minutes, until softened but not yet browned. Remove from the heat and set aside to let cool.
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Line a baking sheet with parchment paper, drizzle the remaining 1 tablespoon of olive oil over the parchment and rub across the whole sheet with a paper towel.
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Combine lamb, cooked onion, garlic, egg, breadcrumbs, cilantro, garam masala, curry powder, salt & ground pepper in a medium bowl and mix together with your hands or a spatula until well combined. Roll the meat mixture into balls the size of a ping pong ball (about 1 ½ inches in diameter), and set on the prepared baking sheet. Bake in the oven for 20 minutes, until the meatballs are light golden brown. Remove from the oven and serve while warm with mint yogurt sauce (recipe below).
Mint Yogurt Sauce
Ingredients:
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1 cup whole milk greek yogurt
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½ cucumber
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2 tablespoons chopped fresh mint
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1 garlic clove, crushed
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2 tablespoons fresh lemon juice (about 1 - 1 ½ lemons)
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½ teaspoon salt
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¼ teaspoon ground pepper
Instructions:
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Use a vegetable peeler to peel half of the skin off of the cucumber. Use a grater to grate the cucumber. Set in a fine mesh strainer and press down and compact to remove excess water.
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Combine all ingredients in a small bowl and mix together with a spoon until combined.
Serving
If serving as an entree, set meatballs in a bowl over a bed of tabouli with grilled pita bread. We love picking up some tabouli from the deli section of our local market, which serves as a delicious complement to this savory dish. Drizzle the mint yogurt sauce over the meatballs, or in a bowl on the side for dipping.
Why The Pairing Works
The gaminess of lamb calls for a medium-bodied red wine like a red blend. The lemon-mint tzatziki adds brightness and freshness, lifting the palate and letting the wine's fruit and structure shine.
