This was another Christmas Eve appetizer that was went over very well and I found the recipe here. I made the yogurt dip that went with it, but plain old mint sauce from a jar was the preference for a dip and is probably all I’ll ever use – since I will be making them again, maybe this week if Brock has his way. There are plenty of recipes around for a yogurt dip though if that’s what you want, just dress up Greek yogurt with cilantro, mint, cumin and lemon.
1 lb. ground lamb
1/4 of a white onion, finely chopped
1 T. EACH fresh mint AND cilantro, finely chopped
2 cloves of garlic, finely chopped
1 t. EACH ground coriander AND salt
1/2 t. cumin
1/4 t. EACH cinnamon AND freshly ground pepper
You can chop everything by hand, but I have a mini chopper that I put everything but the lamb into and chopped/combined. Either way, mix everything together in a large bowl and using your hands is really the only way to get all of the spices evenly mixed into the lamb.
Preheat the oven to 375, arrange a rack in the middle and cover a large cookie sheet with parchment. Form the lamb into balls about 1 teaspoon in size, you should get 40 to 45 for 1 recipe. Place on the baking sheet and bake for 15 minutes, give them a shake on the pan (turning them over is difficult), and then bake another 10 minutes.
If you’ve made them small, they should be done and the pan will be quite full of juice. I tilted the cookie sheet so that the fat and juice would drain away from the meatballs while they cooled (or alternatively, serve them straight away), and then I put them in a Ziploc freezer bag. To reheat when I wanted them, I thawed them in the fridge overnight, put them back on a parchment lined cookie sheet and then they only took about 10 minutes to heat in the oven which was 350 to 400 at the time.
As I mentioned, we preferred these with mint sauce.