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Daphne Oz's Spiced Lamb Meatballs

Daphne Oz
Servings: 10
1 to 2 hr
Part 1 of 2

Lamb Meatballs with Yogurt Dipping Sauce

  • Ingredients
  • step-by-step directions
Daphne Oz's Spiced Lamb Meatballs
  • For the Meatballs:
  • 1 1/2 pounds ground lean Lamb
  • 2 tablespoons Butter
  • 1 1/4 cups finely chopped White Onions
  • 1 tablespoon finely minced Garlic
  • 1 teaspoon Curry Powder
  • 1 1/2 teaspoons ground Cumin
  • 1 teaspoon ground Coriander
  • 1/2 teaspoon Tumeric
  • 1 finely choppedJalapeno
  • 1/3 cup chopped fresh Parsley
  • 1 Orange (zest and juice)
  • 1 Egg (beaten)
  • 1/2 cup fresh Whole Wheat Bread Crumbs
  • Salt and freshly cracked Black Pepper to taste
For the Raita:
  • 1 cup Greek Yogurt
  • 1/2 cup English Cucumber (peeled and seeded; small diced)
  • 1 1/2 teaspoons ground Cumin
  • 2 tablespoons chopped fresh Mint
  • Salt and Pepper to taste
  • For the Meatballs: Preheat the oven to 375 degrees. Heat a large saute pan over medium-high heat and add the butter. Stir in the onions and cook for 1 to 2 minutes, and then add the garlic and jalapeno. Cook for another 2 to 3 minutes, or until the onion turns soft and translucent.
  • Stir in the curry powder, cumin, coriander and tumeric. Season with salt and pepper. Cook for another minute, or until the onion mixture is fragrant. Take off the heat and let the mixture cool for a few minutes.
  • Put the lamb in a large mixing bowl and add the cooled onion mixture, bread crumbs, parsley and egg. Add in 2 teaspoons of orange zest and squeeze in about 1 tablespoon worth of orange juice. Season with salt and pepper. Mix thoroughly and then form the mixture into meatballs, each about the size of a golf ball. Place onto a parchment-lined baking sheet.
  • Put meatballs in the oven for 15 to 20 minutes, or until deep golden brown. When the meatballs are done, remove from the oven and let rest.
  • For the Raita: Sprinkle the cucumbers with an even coat of salt and transfer to a sieve. Let drain. After 20 to 30 minutes, press the cucumbers with a spoon to release any excess water and then stir them into the yogurt, along with the mint. Add the cumin to the yogurt and season with salt and pepper. Chill before serving.
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