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Spicy Cumin Lamb Meatballs

Servings
servings
Ingredients
  • 1 1/2 Tbs whole cumin seeds toasted
  • 1 1/4 Sichuan peppercorns coarsely ground (optional)
  • 1 tsp crushed red chile flakes
  • 4 cloves garlic crushed, divided
  • 2 lbs ground lamb
  • 1 cup cold cooked long-grain white rice
  • 3 Tbs canola oil divided, plus more for hands
  • 1/2 cup chopped fresh cilantro plus more for garnish
  • 1/2 cup heavy cream
  • 1/3 cup fresh flat-leaf parsley chopped
  • 2 large egg yolks
  • 2 Tbs olive oil
  • 6 1/2 tsp kosher salt divided
  • 1 cup panko
  • 5 Tbs white sesame seeds toasted, divided
  • 1 Tbs black sesame seeds toasted
  • 2 large green bell peppers thinly sliced lengthwise
  • 2 red onions halved and thinly sliced
  • 4 small jalapeños seeds and ribs removed, thinly sliced lengthwise
  • 1 Tbs fresh ginger peeled, finely chopped
  • long-grain white rice for serving
Servings
servings
Ingredients
  • 1 1/2 Tbs whole cumin seeds toasted
  • 1 1/4 Sichuan peppercorns coarsely ground (optional)
  • 1 tsp crushed red chile flakes
  • 4 cloves garlic crushed, divided
  • 2 lbs ground lamb
  • 1 cup cold cooked long-grain white rice
  • 3 Tbs canola oil divided, plus more for hands
  • 1/2 cup chopped fresh cilantro plus more for garnish
  • 1/2 cup heavy cream
  • 1/3 cup fresh flat-leaf parsley chopped
  • 2 large egg yolks
  • 2 Tbs olive oil
  • 6 1/2 tsp kosher salt divided
  • 1 cup panko
  • 5 Tbs white sesame seeds toasted, divided
  • 1 Tbs black sesame seeds toasted
  • 2 large green bell peppers thinly sliced lengthwise
  • 2 red onions halved and thinly sliced
  • 4 small jalapeños seeds and ribs removed, thinly sliced lengthwise
  • 1 Tbs fresh ginger peeled, finely chopped
  • long-grain white rice for serving
Instructions
  1. Toss together cumin seeds; Sichuan pepper, if desired; chile flakes; and 2 finely chopped garlic cloves. Mix with ground lamb.
  2. Preheat oven to 450°F with oven racks in upper third and lower third of oven. Coat a 13- x 9-inch broiler-safe rimmed baking sheet or baking dish with 1 tablespoon canola oil, and line bottom of baking sheet with parchment paper.
  3. Stir together cilantro, cream, parsley, egg yolks, olive oil, and 4 1/2 teaspoons salt in a large bowl. Crumble ground lamb into bowl; add panko and 1/4 cup white sesame seeds. Mix with hands until thoroughly incorporated.
  4. With oiled hands, gently roll mixture into 28 golf ball–size (about 1 1/2-inch) meatballs. Place on prepared baking sheet in a snug grid formation with meatballs touching on all sides. Sprinkle black sesame seeds and remaining 1 tablespoon white sesame seeds over top.
  5. Place bell peppers, onions, jalapeños, ginger, remaining 2 garlic cloves, remaining 2 tablespoons canola oil, and remaining 2 teaspoons salt on a baking sheet. Toss to coat, and spread in an even layer.
  6. Place vegetable mixture in the lower third of preheated oven and meatballs in the upper third. Roast until vegetables are crisp-tender, about 9 minutes; remove from oven. Continue baking meatballs until slightly firm, about 3 minutes. Remove meatballs, and turn on broiler to low. Broil meatballs in upper third of preheated oven until crusty and golden brown, about 8 minutes. Remove meatballs, and let cool on baking sheet 5 minutes before serving. While meatballs cool, stir vegetable mixture, and place in upper third of oven. Broil until slightly charred in spots, 5 to 8 minutes. Serve meatballs with rice and roasted vegetables topped with cilantro.
By | 2019-02-11T19:46:42+00:00 January 9th, 2019|Recipe|0 Comments