Name: Greek Lamb Meatballs
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 16
Cuisine: Mediterranean
Ingredients: 1 tsp coriander seeds; 1 tsp cumin seeds; 1/2 yellow onion, roughly chopped; 1 cup(s) cilantro, firmly packed; 1 bunch fresh parsley, roughly chopped; kosher salt and freshly ground black pepper, to taste; 1 egg yolk; 1 1/2 tsp paprika; 1 lb ground lamb; 1/2 tsp cayenne pepper; 2 tblsp olive oil

Ingredients

Servings:

1 tsp

coriander seeds

1 tsp

cumin seeds

1/2

yellow onion, roughly chopped

1 cup(s)

cilantro, firmly packed

bunch fresh parsley, roughly chopped

kosher salt and freshly ground black pepper, to taste

egg yolk

1 1/2 tsp

paprika

1 lb

ground lamb

1/2 tsp

cayenne pepper

2 tblsp

olive oil

Directions 7 steps | 18 Minutes

Step 1

Start by toasting coriander seeds in a dry small skillet over medium heat, swirling the pan often. Then add the cumin seeds and toast until fragrant, approximately 2 minutes.

Step 2

Let the seeds cool and transfer to a spice mill or a mortar and pestle. Grind the seeds until finely ground. (See notes 1.)

Step 3

In the bowl of a food processor, add the onion, cilantro, parsley and kosher salt. Pulse until finely chopped and paste-like in consistency.

Step 4

In a large bowl, mix the onion mixture, ground coriander and cumin seeds, egg yolk, paprika, ground lamb, cayenne pepper, black pepper and kosher salt until well combined.

Step 5

Use a one-ounce ice cream scoop or your hands to form the meat mixture into small meatballs.

Step 6

In a large cast-iron skillet over medium heat, heat the oil. Working in two batches, cook the meatballs, turning occasionally, until browned all over and cooked through, about 5-8 minutes.