Test Kitchen Notes
Easy, accurate recipe instructions, which produced very tasty meatballs. The currants provide a nice sweet counterbalance to the rich tasting lamb. I was going to try slightly toasting the pine nuts, but was happy I didn’t. Toasting would have complicated the flavor and texture of the meatballs. - ECmtl —The Editors
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Ingredients
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1 pound
Ground Lamb
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1/4 cup
Dried Currants
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1/4 cup
Pine Nuts - Chopped
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1 teaspoon
Salt
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1/2 teaspoon
Onion Powder
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1/4 teaspoon
Sweet Paprika
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2/3 cup
Panko Bread Crumbs
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1
Egg
Directions
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Preheat your oven to 400 degrees. Add all the ingredients in a bowl and mix with your hands until everything is dispersed evenly. Roll some of the mixture in your hand to form meatballs (a little smaller than a golf ball). Place on a nonstick cookie sheet and bake for 20 minutes. ..................... Yogurt Dipping Sauce---
1 Cup 2% Greek Yogurt----
1 Tablespoon Dill – Chopped----
1 Tablespoon Mint – Chopped---
1 Teaspoon Lemon Juice---
Combine all the ingredients in a bowl and refrigerate. If your dipping sauce is too thick add another teaspoon of lemon juice.
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