Wednesday, September 24, 2008

Lamb Meatballs

First, I'll explain the picture. I made these lamb meatballs and then packaged them all up for work lunches before I remembered that I needed pictures for the blog. Thus, the not so attractive presentation.

This recipe comes from the Every Day with Rachael Ray magazine. I liked it, but think it could use a bit more bite. BUT>>>> it might be because I had to do a workaround. It calls for ground cumin and I only had cumin seed. They are too little to put in my mini food processor and I don't own a mortar and pestle. (Note to self to get one now!) Veena suggested that I try crushing them on my granite countertop. She had me roast them in a pan for a couple of minutes first and then we put them on the counter. I remembered I had my Pampered Chef meat tenderizer.

This tenderizer is reversible and so I had it on the flat size and used that to mash the seeds as best I could. But it still wasn't a great solution. Suffice it to say, I went to the store a couple of days later and bought ground cumin.

All in all the meatballs were tasty. I did leave out the flour coating and I ended up baking them on my stone versus cooking them on the stovetop. I also made sure I got European style yogurt, which is zingier than the American stuff. I put lots of mint in the yogurt and really enjoyed it. I also no longer cook rice at home and so I served them with quinoa.


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