Silver Springs Ranch Lamb and Pork Meatballs
Easy and simple, these delicious meatballs are made with the best lamb and pork available - fresh products equal the best results!
READY IN 30 MIN
6 garlic cloves, minced
2 teaspoons kosher salt, plus a pinch
1 pound ground lamb and 1 pound ground pork
4 teaspoons cumin seeds
½ teaspoon black pepper
1 teaspoon chile powder
2 scallion, minced
4 tablespoons finely chopped parsley
Olive oil, for greasing pan
1/2 cup plain yogurt
1/2 cup tahini
Fresh lemon juice, to taste
Using the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add meat, 1 and 1/2 teaspoon of the salt, cumin, pepper, chile powder, scallion and 3 tablespoon parsley. Mix to combine.
Shape lamb mixture into ½ to 1 inch meatballs and place on an oiled baking sheet. Bake or Fry: Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside OR shallow fry in olive oil, turning as sides brown for 5-10 minutes
Meanwhile, combine yogurt, tahini, remaining garlic paste, 1/2 teaspoon salt and the lemon juice to taste.
Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and hot sauce, if you like. Garnish with the remaining parsley.