Recipe

Falafel-Spiced Lamb Meatballs

Adapted slightly from The Smitten Kitchen Cookbook, by Deb Perelman

Deb’s recipe calls for browning these meatballs in a pan and then finishing them in the oven, and while that certainly yields a stunner of a meatball, both in flavor and beauty, I regularly take a lazier route: I only bake them. Then I can basically walk away, and ta da, the meatballs cook themselves. Cleanup is also very easy, thanks to the parchment on the sheet pan.  Do what you will.

2 tablespoons (15 grams) sesame seeds
1 pound (455 grams) ground lamb
2/3 cup (40 grams) fresh breadcrumbs
¼ cup (60 ml) water
1 teaspoon table salt
1 large egg
2 garlic cloves, minced or pressed
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon Aleppo pepper
Pinch of cayenne or red pepper flakes
Olive oil, for cooking

Preheat the oven to 425°F. If you plan to skip the stovetop browning and only bake these, line a rimmed sheet pan with parchment.

Put the sesame seeds in a small skillet, and place the skillet over medium heat.  Cook, stirring occasionally, until the seeds smell toasty and are beginning to turn golden.  I never pay attention to exactly how long this takes, but it’s not terribly long.

While the sesame seeds toast, put the lamb through cayenne in a medium bowl.  When they’re ready, add the toasted sesame seeds.  Mix with a fork (or with your hand, my preference) until evenly mixed. Form the meat mixture into 1½-inch, or golf-ball-sized, balls.  (This is easiest to do if your hands are wet; that will help to keep the meat from sticking to you.) If you plan to brown the meatballs on the stovetop, arrange them on a tray or large plate; if you plan to only bake them, arrange them on the prepared sheet pan.

At this point, if you’re lazy like me, put the sheet pan in the oven and walk away. After about 10 minutes, pull out your thermometer (all hail the Thermapen! Possibly my single favorite kitchen tool!) and poke one or two of the meatballs: when they’re ready, the internal temperature will be between 160 and 165 degrees.  If they’re not hot enough, slide them back in, and check again shortly. Again, I never seem to keep track of how long they take to cook. Somewhere between 12 and 15 minutes, I think?

If you’re a better person and plan to brown your meatballs as Deb directs, heat a generous slick of oil in a large ovenproof skillet or sauté pan. Brown the meatballs in batches, taking care not to crowd the pan or nudge them before they’re good and brown. Be gentle as you turn them: they’re soft! Transfer the meatballs to a paper-towel-lined tray or plate, and continue cooking in more batches until they’re all browned. Then discard the oil, wipe all but a little of it from the pan, and return all of the meatballs to the pan. Slide into the oven, and bake until a thermometer reads an internal temperature of 160 to 165 degrees, or about 10 to 15 minutes.

Note: These meatballs freeze beautifully.  I like to cook about half of them right away and then freeze the remaining half on a sheet pan lined with parchment.  When they’re frozen solid, I transfer them from the pan to a plastic storage bag. They thaw quickly – and actually, I’ve even baked them while they were still slightly frozen. It took a bit longer, but no harm done.

Yield: about 4 servings, or roughly 25 meatballs