Easy Lamb Meatballs
Ingredients:
1 pound ground lamb
1 jalepeño pepper, diced fine
2 Tablespoons greek yogurt or sour cream
2 Tablespoons fresh garlic, minced
1/2 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons olive oil, for frying.
1 jalepeño pepper, diced fine
2 Tablespoons greek yogurt or sour cream
2 Tablespoons fresh garlic, minced
1/2 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons olive oil, for frying.
Directions:
Combine all ingredients in a bowl and mix well eith your clean hands until thoroughly combined.
Use a 1.5 ounce cookie scoop or a spoon to scoop out even portions onto a plate.
With wet hands, roll each portion into a ball and space them evenly on the plate.
Heat the olive oil in a large lidded saute pan over medium-high heat until the oil shimmers and becomes fragrant. Careful not to heat it to the smoking point or it will become bitter,
Add the meatballs in a single layer and cook, turning frequentl, until golden brown (about 5 minutes).
Add 1/4 cup of water to the pan and cover. Cook until the meatballs are cooked through, about 3-4 minutes.
Use a slotted spoon to remove the meatballs from the pan and serve immediately.
Use a 1.5 ounce cookie scoop or a spoon to scoop out even portions onto a plate.
With wet hands, roll each portion into a ball and space them evenly on the plate.
Heat the olive oil in a large lidded saute pan over medium-high heat until the oil shimmers and becomes fragrant. Careful not to heat it to the smoking point or it will become bitter,
Add the meatballs in a single layer and cook, turning frequentl, until golden brown (about 5 minutes).
Add 1/4 cup of water to the pan and cover. Cook until the meatballs are cooked through, about 3-4 minutes.
Use a slotted spoon to remove the meatballs from the pan and serve immediately.
Notes:
To cut down on the fat content, bake the meatballs in a 400°F oven for 15 minutes instead of frying them. You won't get the golden color or the flavor of the olive oil, and you won't have the delicious sauce left in the pan...but whatever.
If you are somehow adverse to easting jalepeños, use bell peppers instead, or leave them out entirely. Then, send me a note with your email addressso I can insult your lack of taste directly.
If you are somehow adverse to easting jalepeños, use bell peppers instead, or leave them out entirely. Then, send me a note with your email addressso I can insult your lack of taste directly.