CHILE-CUMIN LAMB MEATBALLS WITH YOGURT AND CUCUMBER

Chile-Cumin Lamb Meatballs with Yogurt and Cucumber image

Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.

Provided by Chef Seamus Mullen

Categories Garlic Onion Kid-Friendly Dinner Lunch Ground Lamb Hot Pepper Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 4 Servings

Number Of Ingredients 33

Previous Next

Ingredients

Chile sauce:
3 pasilla chiles, seeds removed, chopped
1 1/2 teaspoons crushed red pepper flakes
1 tablespoon cumin seeds
1/4 cup Sherry vinegar or red wine vinegar
1 tablespoon sweet smoked paprika
1 garlic clove, chopped
1/2 cup olive oil
Kosher salt
Meatballs and assembly:
1/4 small onion, chopped
8 garlic cloves, 7 cloves chopped, 1 clove finely grated
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh sage
3/4 teaspoon fennel seeds
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1 tablespoon kosher salt
1 large egg
1 1/4 pounds ground lamb
1 tablespoon rice flour or all-purpose flour
4-5 tablespoons olive oil, divided
1/2 English hothouse cucumber, thinly sliced
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 1/2 tablespoons Sherry vinegar or red wine vinegar
Freshly ground black pepper
1/2 cup plain sheep's-milk or cow's whole-milk yogurt
1/4 cup chopped fresh mint
Crushed red pepper flakes (for serving)
Special equipment:
A spice mill or a mortar and a pestle

Steps:

Chile sauce:
Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and cumin seeds are golden, about 3 minutes.
Let cool. Working in batches, finely grind in spice mill, then transfer to a blender. Add vinegar, paprika, and garlic to blender and blend until smooth. With motor running, gradually stream in oil and blend until combined. Transfer to a large bowl; season with salt.
Do ahead: Chile sauce can be made 2 days ahead. Cover and chill.
Meatballs and assembly:
Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 tablespoon salt in a food processor, scraping down sides as needed, until finely chopped. Add egg, lamb, and flour and pulse until evenly combined. Form lamb mixture into 1 1/2" balls.
Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 tablespoon oil to skillet if needed, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5-8 minutes. Transfer meatballs to paper towels to drain.
Transfer all meatballs to bowl with chile sauce and toss to coat. Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 tablespoons oil; season with salt and pepper.
Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.
Do ahead: Meatball mixture can be made 1 day ahead. Cover and chill.