Lamb Meatballs with Lemony Mint Rice

 

Lamb Meatballs with Lemony Mint Rice

Meatballs:

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cardamom

1 teaspoon anise seed

1 tablespoon ground turmeric

1 teaspoon fine sea salt

1/2 teaspoon coarsely ground black pepper

1 teaspoon ground cinnamon

1/4 teaspoon cayenne

1 pound ground lamb 

1 small yellow onion, finely chopped

1 teaspoon peeled, minced fresh ginger

2 cloves garlic, minced

1 egg beaten
1/4 cup panko bread crumbs (I used gluten free)

1/2 bunch fresh mint, chopped

1/2 cup crumbled feta cheese

Cook your rise first. Meanwhile place lamb in large mixing bowl. Sauté onion till almost caramelized the let cool. Mix herbs, spices, and seasonings together separately then add to lamb, then add egg, panko crumbs, and cheese, minced ginger and garlic. Last add cooled onions. Mix till just blended. Form into meatballs and sauté in pan with olive oil till brown on all sides and internal temperature is 155 F. Cover the pan to increase heat work after browning.

Rice:

2 cups water
1/2 teaspoon turmeric (gives rice that golden color)

1 tablespoon lemon juice
1 teaspoon salt
1 cup brown rice
1 cup chopped fresh mint (reserved)
1 cup chopped fresh tomatoes (reserved)

Add water, spice, seasoning and lemon juice to saucepan, bring to boil and cook for 20 minutes or so till rice is cooked through. Let rice cool slightly then add chopped mint and tomatoes. Serve with the meatballs. Enjoy !