Pepper Monkey Lamb Meatballs
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 48 meatballs, serving 10 to 12
- 1 teaspoon ground cinnamon
- 1/2 cup crumbled feta cheese
- juice of 1 lemon
- 3 cloves garlic
- 1 cup plain greek yogurt
- 1 teaspoon cayenne
- 1 bunch fresh cilantro
- 2 tablespoons coriander seeds
- 1 teaspoon agave nectar
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon ground turmeric
- seeds from 4 cardamom pods
- 1 medium yellow onion, finely chopped
- 1/2 to 1 jalapeã±o, depending on how spicy you want your sauce
- 1 cup loosely packed fresh mint leaves
- 2 tablespoons seasoned salt
- 1 tablespoon cumin seeds (see notes)
- seeds from 2 star anise
- 3 tablespoons seasoned salt
- 4 to 5 pounds ground lamb (see notes)
- 2 tablespoons peeled, finely chopped fresh ginger
- 4 cloves garlic, finely chopped
- 1/2 bunch fresh mint, chopped
- 1 cup cooked spinach, chopped
- Carbohydrate 6 g(2%)
- Cholesterol 133 mg(44%)
- Fat 43 g(66%)
- Fiber 2 g(8%)
- Protein 32 g(64%)
- Saturated Fat 19 g(96%)
- Sodium 550 mg(23%)
- Calories 542
Preparation Make the Spicy Afghan Green Sauce: Combine all the ingredients in a blender or food processor and puree until smooth. This can be done 1 to 3 days in advance. It is best to make the sauce at least 1 day in advance to give the flavors time to blend. Preheat a grill to about 375°F for direct cooking. Make the meatballs: Place the cumin, coriander, cardamom seeds, and star anise in a small skillet over medium heat and toast until fragrant, 2 to 3 minutes. Let cool, then grind in a spice or coffee grinder. Add the turmeric, seasoned salt, black pepper, cinnamon, and cayenne and mix well. Place the ground lamb in a large bowl. Add the spices along with the onion, ginger, garlic, mint, feta, and spinach and mix well, but do not overmix as this will result in a tough texture. Form the mixture into meatballs 1 to 1 1/2 inches in diameter. Place the meatballs on the grill grate and cook for about 14 minutes, or until the internal temperature reaches 160°F on a meat thermometer, rotating the meatballs frequently to ensure that they caramelize evenly. Serve with the dipping sauce. Notes: You may substitute store-bought garam masala for the homemade spice mixture here. You can have a butcher grind the meat, or you can do it yourself at home, using a meat grinder or food processor. Reprinted with permission from America's Best BBQ, Homestyle by Ardie A. Davis and Chef Paul Kirk, © 2013 Andrews McMeel Publishing
Preparation Make the Spicy Afghan Green Sauce: Combine all the ingredients in a blender or food processor and puree until smooth. This can be done 1 to 3 days in advance. It is best to make the sauce at least 1 day in advance to give the flavors time to blend. Preheat a grill to about 375°F for direct cooking. Make the meatballs: Place the cumin, coriander, cardamom seeds, and star anise in a small skillet over medium heat and toast until fragrant, 2 to 3 minutes. Let cool, then grind in a spice or coffee grinder. Add the turmeric, seasoned salt, black pepper, cinnamon, and cayenne and mix well. Place the ground lamb in a large bowl. Add the spices along with the onion, ginger, garlic, mint, feta, and spinach and mix well, but do not overmix as this will result in a tough texture. Form the mixture into meatballs 1 to 1 1/2 inches in diameter. Place the meatballs on the grill grate and cook for about 14 minutes, or until the internal temperature reaches 160°F on a meat thermometer, rotating the meatballs frequently to ensure that they caramelize evenly. Serve with the dipping sauce. Notes: You may substitute store-bought garam masala for the homemade spice mixture here. You can have a butcher grind the meat, or you can do it yourself at home, using a meat grinder or food processor. Reprinted with permission from America's Best BBQ, Homestyle by Ardie A. Davis and Chef Paul Kirk, © 2013 Andrews McMeel Publishing
