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Spiced Lamb Meatballs With Yogurt and Herbs

These spice-loaded meatballs have a Turkish inflection. The warm yogurt sauce adds tang and richness, along with a sprinkling of tart sumac powder and chopped mint. American "Greek-style" yogurt is not always tart enough, but it can be thinned with a bit of buttermilk or even lemon juice. Whisking it with cornstarch and egg produces a silky sauce. Though the ingredient list looks long, this is a simple and impressive dish to make.
Servings: 6
Author: New York Times Cooking

Ingredients

Meatballs:

  • 1½ pounds ground lamb not too lean (from a cut like shoulder or breast, not leg)
  • ½ cup breadcrumbs
  • 3 tablespoons finely chopped mint
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ cup finely diced red onion or shallots
  • 1 teaspoon toasted ground cumin
  • 1 teaspoon toasted ground coriander
  • ¼ teaspoon cinnamon
  • 1 pinch cayenne
  • 3 eggs divided
  • extra-virgin olive oil

Sauce:

  • 1 cup chicken broth
  • 1 cup plain yogurt very tart (if using Greek-style yogurt, thin it with milk and lemon juice)
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water

To serve:

  • 2 ounces feta cheese crumbled
  • ½ teaspoon sumac
  • crushed red-pepper flakes to taste
  • turmeric for garnish
  • cilantro sprigs

Instructions

Make the meatball mixture:

  • In a large bowl, use your hands to combine lamb, breadcrumbs, mint, salt, pepper, onion, cumin, coriander, cinnamon and cayenne.
  • Beat 2 of the eggs and add to meat, mixing until incorporated.
  • Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.

Portion the meatballs.

  • Using wet hands, break off walnut-sized pieces of lamb mixture (or use a #30 portion scoop), roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.

Brown the meatballs:

  • Heat oven to 225 degrees.
  • In a large skillet, heat 2 tablespoons of oil over medium-high heat.
  • When shimmering, add the meatballs in one layer and brown for 2 to 3 minutes.
  • Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.)
  • Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.

Make the sauce:

  • Beat the remaining egg.
  • Pour off any excess oil from the skillet and turn the heat to high.
  • Add the broth and bring to a simmer.
  • In a bowl, whisk together the yogurt, ½ teaspoon salt, remaining egg, and the cornstarch.
  • Pour the yogurt mixture in a thin stream into the hot broth, whisking constantly.
  • Turn the heat down slightly and continue whisking until the yogurt is heated through and slightly thickened, about 1 minute. Do not let the mixture boil.

Finish and serve:

  • Pour the hot yogurt sauce over the meatballs.
  • Sprinkle crumbled feta, sumac and crushed red pepper on top.
  • Finish with pinches of turmeric, if using, and sprinkle with cilantro.
  • Serve immediately with rice, orzo, pita bread or potatoes.

Notes

Serve with rice, orzo, pita bread or potatoes.