Today: A meatball from April Bloomfield that travels the world.
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These are not straight-up Italian meatballs. The sauce has a bit of North Africa and Mediterranean in it, so the dish is exotic and comforting at once. The sauce has a whiff of cumin and mint, both good friends to ground lamb. Just before I serve the meatballs, I add little blobs of yogurt, crack a few eggs into the pot, and let them poach.
2 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces 2 1/2 tablespoons Maldon or another flaky sea salt 1/2 pound (about 2 cups) fine bread crumbs 1 tablespoon extra virgin olive oil 1 large Spanish onion, finely chopped 5 garlic cloves, thinly sliced 1/2 teaspoon Maldon or another flaky sea salt 2 teaspoons coriander seeds, toasted and ground 1 1/2 teaspoons cumin seeds, toasted and ground 2 Dutch or other spicy long red chilies, pierced with a sharp knife One 28-ounce can peeled whole tomatoes, drained, trimmed, and squished with your hands About 1/2 cup whole milk Greek-style yogurt 4 large eggs A small handful of mint leaves A small handful of small, delicate cilantro sprigs Extra virgin olive oil