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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 30 |
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Jim Lahey keeps these moist by adding grated boiled potato. Ingredients:
1/2 teaspoon caraway seeds |
1/2 teaspoon coriander seeds |
1/2 teaspoon cumin seeds |
1 whole 2 dried chipotle chile or 2 teaspoons ground chipotle chiles |
1 small (2 1/2 -3 -diameter) potato, peeled |
1 pound ground lamb |
1 tablespoon (heaping) minced scallion (white part only) |
1 1/2 teaspoons finely grated pecorino |
1 teaspoon kosher salt |
1/2 teaspoon finely grated peeled ginger |
2 tablespoons extra-virgin olive oil |
Directions:
1. Preheat broiler. Stir first 3 ingredients in a small dry skillet over medium heat until aromatic and slightly darker in color, about 2 minutes. Let cool; transfer to spice mill. Place chile on a baking sheet and broil, watching closely to prevent burning, just until it begins to puff up, about 1 minute. Cut chile in half; discard seeds and stem. Add chile (or ground chipotle chiles) to spice mill with toasted seeds; finely grind together.
2. Meanwhile, place potato in a small saucepan; add cold water to cover. Bring to a boil; reduce heat and simmer until just cooked through, about 10 minutes. Finely grate potato into a large bowl.
3. Add chile mixture, ground lamb, and next 4 ingredients to bowl; mix with your hands until well combined. Form mixture into tablespoon-size (1 -diameter) meatballs.
4. Heat oil in a large nonstick skillet over medium heat. Cook meatballs, turning occasionally, until golden all over but still pink in center, about 6 minutes (meatballs will finish cooking on pizza).
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