Spiced Lamb Meatballs with Lemon Mint Yogurt Sauce

Sad, but true. Over the weekend I ran over my laptop's power cord with the vacuum. Darn dog sheds too much! Oh, and I don't pay enough attention. Alas, I am computer-less. Hubby stays mentally fit with a Mac yet while I consider myself tech savvy, I just can't jump on board.

So, my internet time has been drastically cut short. Perhaps that will be a good thing so I can spend more time cooking?

We loved these Moroccan spiced lamb meatballs but missed out on the one key Moroccan ingredient: ras el hanout, a mix of about 12 spices like cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric! I figured that in a pinch a blend of garam maslala and curry powder would suffice. Don't ask how I came to that conclusion but it worked :) Hopefully you'll find it easier to locate in your town; I went so far as to email a local Moroccan restaurant for a recommendation but she didnt know of any markets in the area that sell it. Next time, I'll plan ahead and order on the internet.


To top off the meatballs, we made a lemon mint yogurt sauce that nicely complimented the meat. I really never had any idea I would love the mint / lamb combo so much but it just works. And I can't really explain why, so just try it. Find some top quality pita bread and you have yourself a very tasty and exotic meal! I found this recipe in the same Sunset magazine I keep oohing and ahhing over {that I swiped from the gym.oops.}

Moroccan Spiced Lamb Meatballs with Lemon Mint Yogurt Sauce
Adapted from Sunset Magazine

sauce:
1 1/2 cups (14 oz.) low fat Greek yogurt
finely shredded zest of 1 lemon (use a Microplane zester)
1 tbsp finely chopped fresh mint
1 tbsp extra virgin olive oil
1/2 tsp Kosher salt
1/2 tsp minced garlic

In a small bowl, combine all ingredients and set aside until ready to serve meatballs. Chill, if desired.

meatballs:
2 tbsp finely grated ginger
1 tbsp minced garlic
1 tbsp ras el hanout (or 2 tsp curry powder and 2 tsp garam masala)
1 tsp salt & 1 tsp pepper
1 1/2 lb ground lamb
1/2 lb ground turkey
1 tbsp olive oil

1. In a large bowl, combine ginger, garlic, ras el hanout, salt and pepper. Add meats and gently combine with hands until spices are just evenly distributed. Do not overmix.

2. Gently roll meat into 1 1/2 inch balls and set on a rimmed baking pan or jelly roll pan. Preheat the oven to 200 degrees and line another baking pan with paper towels.

3. Heat a large frying pan over medium heat. Add oil and swirl to coat. Brown meatballs in batches on all sides, turning as needed for about 10-12 minutes (medium rare). Transfer meatballs to towel lined pan.

4. Transfer meatballs to serving dish and serve with yogurt sauce & pitas.