Spanish-Jewish Lamb Meatballs Recipe
Prep Time:
Cook Time:
10 minutes
Servings:
Ingredients
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground caraway
  • ½ teaspoon ground fennel seed
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper
  • 1½ pounds chilled ground lamb
  • 2½ teaspoons kosher salt
  • 2 scallions, finely chopped
  • ½ cup loosely packed cilantro leaves, finely chopped
  • ½ cup loosely packed flat-leaf parsley, finely chopped
  • 1½ tablespoons harissa paste
  • 2 garlic cloves, finely chopped
  • 1 egg yolk, beaten
  • 1 cup panko 
  • 3 tablespoons canola oil, divided
Directions
  1. In a small skillet set over medium heat, toast the cumin, coriander, caraway, fennel seed, cinnamon and cayenne pepper, stirring until aromatic, about 10 seconds.
  2. In a large bowl, add the ground lamb and make a well in the center. Add the toasted spices, salt, scallions, cilantro, parsley, harissa and garlic and gently fold together. Add the egg yolk and panko and stir just until combined. Place the mixture in the refrigerator and chill for 1 hour.
  3. Remove the lamb from the refrigerator and roll into 1-inch balls. Place a large skillet over medium heat and add 1 tablespoon of the canola oil. Working in batches, add the meatballs and fry until browned on all sides and cooked through, 6 to 8 minutes. Serve hot.