Middle Eastern Sesame Lamb Meatballs with Minted Yogurt Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Ingredients:
1/3 cup minced onion |
1 large garlic clove, minced |
1 1/2 teaspoons olive oil |
1/2 teaspoon dried mint, crumbled |
1/2 teaspoon salt |
1/4 teaspoon ground allspice |
a pinch cinnamon |
1 pound ground lamb (10% fat) |
1 cup fine fresh bread crumbs |
1 large egg, beaten lightly |
2 tablespoons dried currants |
1/4 cup black sesame seeds |
1/4 cup white sesame seeds, toasted lightly |
2 cups plain yogurt |
1/4 cup packed fresh mint leaves, chopped |
1/2 teaspoon salt, or to taste |
Directions:
1. To make the meatballs: In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon. Add lamb, bread crumbs, egg, and currants and combine well. Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on a tray as formed.
2. In a small bowl roll half of meatballs, 1 at a time, in black sesame seeds until coated, transferring to a rack set in a shallow baking pan. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.
3. Preheat oven to 450°F.
4. Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through.
5. To make the yogurt dip: In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours. Discard whey in bowl and transfer yogurt cheese to bowl. Yogurt cheese may be made 2 days ahead and chilled, covered.
6. Into yogurt cheese stir mint and salt. Makes about 1 1/2 cups.
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