Name: Chile-Cumin Lamb Meatballs with Yogurt and Cucumber
Yield: 4 Servings
Ingredients: 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; 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); A spice mill or a mortar and a pestle

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Chile-Cumin Lamb Meatballs with Yogurt and CucumberChristopher Testani

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.

Recipe information

Yield
4 Servings

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

Preparation

Chile sauce:
Step 1
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.
Step 2
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.
Step 3
Do ahead: Chile sauce can be made 2 days ahead. Cover and chill.
Meatballs and assembly:
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.
Step 8
Do ahead: Meatball mixture can be made 1 day ahead. Cover and chill.

TagsMeatball Ground Lamb Lamb Meat Pasilla Chile Chile Vegetable Cucumber Yogurt Dairy Main Dinner Gluten Free Nut Free Fry Bon Appétit

Recipe notes

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