Spiced Stuffed Lamb Meatballs with Mint Yogurt

Spiced Stuffed Lamb Meatballs 

with Mint Yogurt

What's special?

-Gluten-Free, Sugar-Free, Yeast-Free, Vinegar/Ferment-Free, Corn-Free.

-Contains ground flax seed for increased fiber.

-No artificial flavouring.
-Even better as leftovers!

Yield: 18 Large Meatballs

INGREDIENTS:

(Meatballs)

2 tablespoon olive oil

2 medium onions, minced

5 cloves garlic, minced

1 heaping teaspoon cumin seeds, toasted and ground

2 teaspoon ground coriander 

1/2 teaspoon ground fennel

1/2 cup minced parsley 

1/2 cup minced cilantro 

1/4 cup mint, minced 

2 eggs

2.5 pounds lean ground lamb (1.2 kg)

2/3 cup buckwheat flour (you can take whole kasha and grind in blender /coffee grinder)

1/3 cup quinoa flour 

2/3 cup freshly ground flaxseed

2-3 tsp sea salt

1 tsp Freshly cracked black pepper

400g Macedonian Feta, crumbled

(Yogurt Dip)

2 cups 2% or richer goat's yogurt

good squeeze lemon juice

1 cup fresh mint, minced

1.5 tsp sea salt

1 tsp black pepper

PREPARATION:

Meatballs

-Preheat oven to 400 F and lightly grease 2 baking pans.

-Heat the olive oil in a small sauté pan. Sweat the onion and garlic about 5 minutes until soft but not colored. Add the spices (cumin, coriander, fennel) and stir for 1 minute. Put the mixture in a large mixing bowl and let cool slightly.  Add all remaining ingredients except feta and mix well.  

-Fill a small bowl with warm water for rinsing and coating hands (so the meat doesn’t stick).  Wet hands.  Place golf ball sized piece of meat in palm, flatten into a circular shape, then place crumbled feta (about the size of a large cherry) in the middle of it.  Cover feta with more meat then form an even ball by gently tossing between palms.  Place in pan.

-Bake in oven on middle rack for approx 35-40 minutes (no need to turn).  For final 4 minutes, turn oven to broil to brown the tops of the meatballs.  Remove, let cool slightly and serve with yogurt dip.  (Cold leftovers are even better tasting!  Keeps for 4 days.)

Yogurt Dip

-Combine yogurt, lemon zest, mint, salt and pepper in a small bowl and mix well. Set aside in refrigerator until ready to serve.

COMMENTARY:

-For a great complete meal idea, try serving lamb meatballs/dip with chilled Rosemary Dusted Butternut Squash and Rainbow Chard Salad.  Both the squash and salad can be made ahead.