Turkish · Dinner
Spiced Lamb Meatball Board
Pan-seared lamb meatballs spiced with cumin, cinnamon and Aleppo-style pepper, arranged on a small board with warm hummus, garlicky yogurt, pickled shallots and torn flatbread. Built for sharing, it pairs the richness of the lamb with tangy, cooling dips and a scatter of fresh parsley and toasted pine nuts.
$6
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
589Calories
31.2gProtein
36gFat
36.8gCarbs
5.7gSugar
6.2gFiber
1062mgSodium
112mgChol
11.6gSat Fat
640mgPotassium
168mgCalcium
4.9mgIron
1.9mcgVitamin B12
8.8mgVitamin C
gluten-free-adaptable
high-fiber
spice-route
all-time-classics
Instructions
1
Prep
Grate the onion, mince the garlic clove and crush the additional garlic clove. Combine ground lamb, onion, garlic, cumin, cinnamon, chili flakes, parsley and salt; shape into 4 small meatballs.
2
Chill
Rest the meatballs on a plate in the refrigerator for 10 minutes to help them hold together.
3
Sear
Heat olive oil in a small skillet over medium heat. Sear meatballs 8 to 10 minutes, turning every couple minutes, until deeply browned and firm to the touch.
4
Toast
In a dry small pan over medium-low heat, toast the pine nuts 1 to 2 minutes, shaking often, until golden and fragrant.
5
Plate
Thinly slice the shallot and quick-pickle in red wine vinegar. Spread hummus and yogurt mixed with crushed garlic on a board, arrange meatballs over dips, scatter pickled shallot, pine nuts and parsley on top, serve with torn warm flatbread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground lamb
- 11 small onion
- 2 clove2 clove garlic
- 2 tsp2 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tsp1 tsp Aleppo-style chili flakes or paprika
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp olive oil, for searing
- 3 1/2 oz50g, about 1/4 cup hummus
- 3 1/2 oz100g plain yogurt
- 11 small garlic clove
- 4 tbsp4 tbsp shallot
- 2 tbsp2 tbsp red wine vinegar
- 11 small pita or flatbread
- 2 tsp2 tsp pine nuts
- 1/2 tsp1/2 tsp salt
