Lamb Meatballs with Orange Fig Glaze
Start a new Easter Tradition with these meatballs. Perfect for a brunch, appetizer or as a part of dinner. Sticky, sweet, spicy and insanely delicious!
Ingredients
- 1/3 cup bread crumbs or dried bread
- 3 tbsp greek yogurt, Keifer or milk
- 1 lb ground lamb
- 1 shallot minced
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 3-4 cloves roasted garlic
- 2 tsp sumac
- 1 tsp kosher
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper ground
For the Glaze
- 1/2 cup fig jam
- 1/2 orange juice of
- 1/4 tsp Cavender's Greek Seasoning
- 1 tbsp butter
Instructions
- Add milk/Keifer/yogurt to breadcrumbs and allow bread crumbs to absorb the liquid. Sit for 5-10 mins. If breadcrumbs still appear dry, add more liquid, a teaspoon at a time.
- Mix together ground lamb and all remaining ingredients until just combined. Roll into 1/2" meatballs and set aside. If desired, you can make bigger or smaller meatballs, but you will need to adjust time.
- To pan fry meatballs, heat 1-2 tbsp of oil over medium high heat. Cook meatballs until browned on all sides, but still a little pink in the middle. About 150 degrees internally.To bake, arrange meatballs on a cookie sheet fitted with a rack or aluminum foil that has been sprayed. Bake for 12-15 minutes, or until meatballs are 150 degrees internally.NOTE: If eating plain, cook to 155 remove and allow to come up to 160 degrees.
For the Glaze
- Combine fig jam, juice from orange and greek seasoning in a skillet over medium-low heat. Cook until combined and smooth. Finish with a knob of butter and stir until butter is fully incorporated. Remove from heat.
- Toss meatballs in glaze until fully covered. Make sure temperature reaches 155 to allow carryover heat to cook them to 160 degrees. Serve with mint yogurt or another sauce. Enjoy!