You may also like
Categories:
olive oil onion clove garlic salt ground cumin cayenne pepper ground allspice ground cinnamon ground lamb fresh breadcrumbs egg sesame seeds chutney orange juice cucumber
Viewed: 90 - Published at: 7 years agoIngredients
- 1 1/2 teaspoons olive oil
- 1/3 cup minced onion
- 1 large clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 1 pound ground lamb
- 1/2 cup fine fresh breadcrumbs
- 1 large egg, beaten lightly
- 1/4 cup sesame seeds, lightly toasted
- 1 cup chutney (use your favorite)
- 1/4 cup orange juice
- Cucumber and Cilantro Yogurt Dip, for serving
Method
- Heat the oil in a small, nonstick skillet over medium-low heat.
- Add the onion and garlic and cook, stirring, until softened.
- Transfer to a large bowl and stir in the salt, cumin, cayenne, allspice, and cinnamon.
- Add the lamb, breadcrumbs, egg, and sesame seeds and combine well.
- Form the mixture into 1/4-inch meatballs, arranging them on a tray.
- Preheat the oven to 450F.
- Bake the meatballs in the upper third of the oven until golden and just cooked through, 8 to 10 minutes.
- Meanwhile, heat the chutney and orange juice in a large saucepan.
- Toss in the cooked meatballs and stir gently to coat.
- Remove the meatballs to a warm serving platter and serve with the yogurt dip.
