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Aromatic lamb meatballs with tzatziki

 No need to be scared © Cookaroo
Ever since I remember, meatballs have scared me. I mean they sound scary too. A ball of meat. Meat shaped in balls. A meatball sub has me running to the other end of the sandwich counter. Spaghetti and meatballs has me twirling the pasta and pushing aside the all the meat. Too much meat for a not-so-much of a meat-eater.
But about 7 years ago, I can't remember where, I ate a non-vegetarian mezze platter, that had tiny meatballs that could be dunked into all these awesome dips and it was pretty awesome! Those meatballs changed my mind about well, meatballs. 

A couple of years later (I still couldn't bring myself to eat spaghetti and meatballs) I saw Pioneer Woman's meatball recipe and followed it to the T. They were good, but they weren't as good. But last year, as I was rummaging through my stash of Nigellas, I found the recipe for an aromatic meatballs. I made enough for two people and even while I was frying them, I kept popping them into my mouth. They were awesome. Really aromatic, moist and delicious. And the best part - they were tiny. So you never felt like you were eating a mouthful of meat. 

Now I make them when I have a crowd, they are really that simple. The leftovers are frozen and yanked out when I want something meaty or are made into patties for burgers. They are just so much you can do with them.

On Saturday, I served them with couscous and tzatziki. You, ofcourse, can do whatever you want with them :)

Shiny happy © Cookaroo
Aromatic lamb meatballs. 
Adapted from Nigella Lawson's Feasts. Available in India, US and UK.


500 gms minced lamb
1/4 cup finely chopped onions
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 3 tablespoons rice flour
  • 1 egg
  • Vegetable oil, for frying

1. Put the lamb into a bowl and add the onions. Sprinkle over the spices, salt, and r and the rice flour n beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour.
2. Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
3.When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.

200 gms hung curd
1 cucumber grated
1 clove of garlic
1 tsp fresh dill
Salt to taste
Olive oil
1. Put salt in the grated cucumber and let it stand for 15 minutes. Squeeze out all the water.

 2. Smash the clove of garlic and chop the dill. Add to the hung curd. Add the cucumbers.

3. Add a splash of olive oil and adjust seasoning. Let it chill for at least 2 hours before serving.
And done © Cookaroo

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  1. this looks incredible..I think my hubby is going to love it..:P
    Tasty Appetite

    1. Thanks Jay! I served it to my inlaws the other day, they were pretty kicked with it :)

  2. Wish blogger had an option letting eat through the picture, I wouldve licked this plate till end:DDD Looks incredibly delicious, is it bulgur youve served the meatballs on?

    1. Schee, it's on a bed of lemon couscous with pomegranate :) Glad you liked it

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  4. Even though I do not eat lamb, those meatballs look pretty darn good. I usually make veg meat(less) balls, koftas, and serve them with spaghetti!

    1. You mean my old enemy, spaghetti and meatballs? Would love to try your version :)

    2. your old enemy, right :-). Do try it and let me know. It actually tastes really good.

    3. Aparna, send me the recipe please

  5. Looks great, would love to make it. Can you pls let me know the amount of ground meat this recipe requires?

    1. Hey! Am so glad you messaged, blogger giving me a lot of trouble today. It's 500 gms of minced lamb and makes nearly 60 meatballs