Baked Lamb Meatballs
This is a recipe for tasty meatballs that I originally made for DH’s 40th birthday party in November. Using general proportions and technique from Alton Brown, I made the meatballs with lamb and Middle Eastern spices. These are great with a cilantro-yogurt sauce, but they are also pretty tasty eaten off a toothpick before a game, for example, as the cute man above and I did with guests before the Super Bowl. The big thing to remember is that these need to be mixed and refrigerated overnight, then formed and baked the next day, so plan ahead for your deliciousness.
Obviously, my love is for both cute hubby and the meatballs, not American football.
- mini muffin pan(s), preferably nonstick
- cooling rack
- large bowl
- food processor or grinder for making bread crumbs
- large spoon or fork for mixing ingredients
- scale (optional)
- measuring spoons
- measuring cups
- wax paper
- plastic wrap
- small bowl or pie plate
- 2 lbs ground lamb
- 1 lb ground pork
- 3/4 cup fresh breadcrumbs for day 1, 1 cup fresh bread crumbs for day 2.
- 2 eggs
- 1 cup grated Parmigiano-Reggiano, Grana Padano, Piave, or similar hard cheese
- 2 tsp kosher salt
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp garlic powder
- 1 tsp pepper
Procedure, Day 1:
- In the large bowl, combine the lamb, pork, 3/4 cup breadcrumbs, cheese, eggs, and spices. Mix all ingredients until well incorporated, but don’t overmix, or the meatballs will be tough. This is easiest to do with your hands.
- Cover the bowl with plastic wrap and refrigerate overnight.
Procedure, Day 2:
- Preheat the oven to 400 degrees F.
- Place day 2’s breadcrumbs in a bowl or pie plate.
- Weigh meat into 1.5 oz. portions, and place on a sheet of wax paper. If you don’t have a scale, you want enough meat in each portion to make a meatball the size of a golf ball.
- Wet your hands, and then roll each portion into a round. Roll the finished ball in the bread crumbs until coated. Place each meatball into a cup of the mini muffin pan. Repeat until all balls are in the pan. (This makes 40 meatballs at 1.5 oz. each. You can see we made them a little bigger to fit our 36 muffin cups.)
- Bake the meatballs for 20 minutes or until golden and cooked through.
- Set on cooling rack for a few minutes, then serve ’em up, alone or with sauce.