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Kouzzina: Sesame Crusted Lamb Balls


Toasted Sesame Seed Crusted Lamb Meatballs 

with Sweet Harissa Yogurt Sauce

Kouzzina by Cat Cora, Boardwalk Resort

Makes 12 servings

Sweet Harissa Yogurt Sauce:
1 cup plain Greek yogurt
2 tablespoons honey
1 tablespoon harissa paste
1 tablespoon orange juice
2 teaspoons ground Valencia Orange Peel
1 teaspoon ground ginger
1/2 teaspoon cinnamon

Toasted Sesame Seed Crusted Lamb Meatballs:
1 pound lean ground lamb
1/2 cup finely chopped onion
1/4 cup plain bread crumbs
1 egg, beaten




1 1/2 teaspoons ground allspice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon mint flakes
1 teaspoon sea salt
1/2 teaspoon black peppercorns, coarsely ground
2 jars (1.62 oz.) toasted sesame seeds (about 2/3 cup)

For the Yogurt Sauce, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.

For the Meatballs, mix lamb, onion, bread crumbs, egg and seasonings in large bowl. Shape into 36 (1 inch) meatballs. Roll in sesame seed to coat evenly. Place on foil-lined shallow baking pan.

Bake in preheated 400°F oven 15 minutes or until lightly browned and cooked through. Drain on paper towels. Serve with Yogurt Sauce.

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