Chile-Cumin Lamb Meatballs with Yogurt and Cucumber

Ingredients

• Peppers

  Hot chile, sun-dried

  3 pepper or 2g

• Crushed red pepper flakes

  1 ½ tsp or 0.5g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Red wine vinegar

  ¼ cup or 60g

• Paprika

  Spices

  1 tbsp or 7g

• Garlic

  Raw

  1 cloves, minced or 3g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Salt

  Table

  1 dash or 0.4g

• Onions

  Raw

  ¼ small or 18g

• Garlic

  2 cloves raw - Whole Foods Market

  8 cloves, raw or 24g

• Parsley

  Raw

  1 tbsp or 4g

• Oregano

  Freshdirect

  ⅓ tablespoon or 2g

• Sage

  Freshdirect

  ⅓ tablespoon or 0.7g

• Fennel seed

  Spices

  ¾ tsp, whole or 2g

• Coriander seed

  Spices

  ¾ tsp or 1g

• Cumin, Ground

  Castella

  ¾ teaspoon or 75g

• Salt

  Table

  1 tbsp or 18g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Ground lamb

  Raw

  20 oz or 565g

• Flour

  All Purpose - Giant

  8g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Cucumber

  Peeled, raw

  ½ medium or 101g

• Lemon zest

  ½ tsp or 1g

• Lemon juice

  Raw

  2 tbsp or 30g

• Red wine vinegar

  1 ½ tbsp or 22g

• Pepper

  Spices, black

  1 dash or 0.1g

• Yogurt

  Lowfat, Vanilla - Shoppers Value

  ½ cup or 114g

• Mint

  Freshdirect

  4 tablespoon or 12g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. 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.
2. 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.
3. 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.
4. Do ahead: Chile sauce can be made 2 days ahead. Cover and chill.
5. 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, 58 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.
6. 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.
7. 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, 58 minutes. Transfer meatballs to paper towels to drain.
8. 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.
9. Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.
10. Do ahead: Meatball mixture can be made 1 day ahead. Cover and chill.
11. Recipe by: Chef Seamus Mullen (source: https://www.epicurious.com/recipes/food/views/chile-cumin-lamb-meatballs-with-yogurt-and-cucumber-56389403)