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Categories:
scallions parsley dill sprigs garlic coarse kosher salt red chile ground cinnamon ground allspice black pepper sweet paprika grain berries ground lamb extra-virgin olive oil lemon wedges
Viewed: 69 - Published at: 7 years agoIngredients
- 4 scallions
- 1/4 cup parsley leaves
- 1/4 cup dill sprigs, more for garnish
- 2 fat or 3 smaller garlic cloves, grated
- 2 1/4 teaspoons coarse kosher salt, or to taste
- 1 red chile or jalapeno pepper, seeded and roughly chopped
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon black pepper
- 1/2 teaspoon sweet paprika
- 3 cups cooked spelt or other whole grain berries
- 1/2 pound ground lamb
- 2 tablespoons extra-virgin olive oil, more for frying
- Lemon wedges, for serving
Method
- Slice scallions, keeping the light green and white parts separate from the dark green.
- Put scallion whites and light green slices into a food processor along with parsley, dill, garlic, salt, chile, cinnamon, allspice, black pepper, and paprika; process until everything is well minced.
- Add the spelt and process until the spelt breaks down into a rough, chunky paste.
- Transfer spelt mixture to a bowl and add lamb and olive oil.
- Knead mixture with your hands until well mixed.
- It should hold together nicely.
- Form into 11/4-inch balls and either cook immediately, or cover and refrigerate for up to 1 day.
- When ready to cook, heat a large skillet, then add just enough oil to coat the bottom.
- When oil is hot, add just enough meatballs to fit in one layer with space between each piece; they should not touch, or they wont brown as nicely.
- Fry meatballs until well browned on all sides, then remove to a plate.
- Add more oil to the pan and fry another batch or two, as needed.
- (Alternatively, to broil meatballs, lay them out in a single layer, not touching, on a rimmed baking sheet or two.
- Drizzle with oil and broil until browned, 4 to 10 minutes, checking often and shaking the pan occasionally to help them brown all over.)
- Serve with lemon wedges and the reserved scallion greens and dill sprigs.
