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One Spicy Meatball

The all-American hamburger on the grill has nothing over these Indian-spiced lamb meatballs.

by Jean Hecker

There’s nothing like a juicy, hot-off-the-grill hamburger, but when I really want something different, I make up a batch of these Spicy Lamb Meatballs.

I like them served up with pita bread and a savory cucumber yogurt sauce.

This recipe makes about 20 meatballs the size of a golf ball with about three or four needed per person, but you can always make more for a crowd by doubling the recipe. They also make great appetizers.

This is one of my sister’s favorite recipes, but when we really want to ramp up the heat, we head over to Royal Spice Indian Restaurant in Millville for their fab luncheon specials. Nothing like leaving a restaurant with your mouth on fire; it makes a stopover at Flippers for a custard afterwards feel guilt-free!

Spicy Lamb Meatballs

1 large egg
1/2 cup panko bread crumbs
1/2 tsp. ground cumin
1/2 tsp. red pepper flakes
1/4 tsp. ground turmeric
1/8 cup finely chopped parsley (I like curly leaf parsley)
1/8 cup finely chopped mint
2 tbsp. extra virgin olive oil
1 1/2 tsps kosher salt
2 minced garlic cloves
3 tbsp. golden raisins, chopped
1 1/2 lb. ground lamb

Mix everything but the lamb in a large bowl, then add lamb and mix until just blended. Roll into about 20 golf ball-size meatballs. Place meatballs on an oiled baking pan that has a rim, and roast at 425 degrees F. for about 10 minutes, until browned, turning over if necessary.

Savory Cucumber Sauce

6 oz. full fat Greek yogurt
2 Kirby cucumbers, finely grated
3 tbsp. finely minced mint
1 finely minced garlic clove

Mix all ingredients well, refrigerate for 1 hour and serve.

Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.

Food for Thought