Lamb Meatballs in 20 Minutes

Photo
Credit Evan Sung for The New York Times

Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare. All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon.

There are, however, shortcuts — if you can suppress your perfectionist urges. The first step involves giving up the idea of forming evenly round little balls, which takes time and care. Quickly pressed together blobs that may or may not roll when you nudge them taste just as good as smooth orbs. In fact, they might even taste better. Overworking ground meat when squeezing it into balls (or burgers) can make it tough. A side benefit of being fast and free is that you won’t have time to over-do it; just use a light touch. Forming a pound of ground meat into sloppy balls takes only about five minutes.

Then there’s the frying part. Traditionally, you’re supposed to stand over the pan turning each ball to golden brown on all sides. Don’t do it. Use the broiler instead. The meatballs will brown nearly as well, and it will free you up to make a garlicky tahini sauce and perhaps a salad to serve alongside.

You can use this recipe as a template for whatever kind of ground meat you like. Lamb is earthy and works well with the creamy tahini sauce, reminiscent of a carnivore’s falafel. But beef, turkey, veal or pork are good substitutes. And all will make equally good blobs and none will be a project. Just a fast and filling dinner any night of the week.

Print Recipe

Cumin Lamb Meatballs with Tahini Yogurt Dipping Sauce

Yield 2 to 4 servings

Time 20 minutes

Ingredients
  • 3 garlic cloves, minced
  • 1 1/4 teaspoons coarse kosher salt, plus a pinch
  • 1 pound ground lamb
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon hot sauce, more for serving
  • Black pepper, to taste
  • 1/2 teaspoon chile powder
  • 1 scallion, minced
  • 2 tablespoons finely chopped parsley
  • Olive oil, for greasing pan
  • 1/4 cup plain yogurt
  • 1/4 cup tahini
  • Fresh lemon juice, to taste
Method
  1. Heat broiler with an oven rack placed 3 inches below heat source.
  2. Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley. Mix to combine.
  3. Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet. Make sure meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
  4. Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
  5. Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.

Source: The New York Times