PEPPER MONKEY LAMB MEATBALLS

Pepper Monkey Lamb Meatballs image

Provided by Dave Smith

Number Of Ingredients 27

SPICY AFGAN GREEN SAUCE
1 bunch cilantro, fresh
1 jalapenos, fresh
1 c mint, fresh
3 can(s) garlic
1 can(s) greek yogurt
1 Tbsp salt
1 lemon juice, fresh
1 tsp truvia® natural sweetener
SPICE MIXTURE
1 Tbsp cumin seeds
2 Tbsp coriander seeds
4 cardamom pods, seeds
2 star anise, seeds
2 Tbsp turmeric
3 Tbsp salt
1 Tbsp black pepper
1 tsp cinnamon
1 tsp cayenne
MEAT BALLS
5 lb lamb
1 medium onions, vidalia, peeled chopped
2 tsp fresh ginger, finely chopped
4 clove garlic
1/2 bunch mint, fresh
1/2 c feta cheese
1 c spinach, fresh cooked

Steps:

1. Make the Spicy Afghan Green Sauce: Combine all the ingredients in a blender or food processor and puree until smooth. This can be done 1 to 3 days in advance. It is best to make the sauce at least 1 day in advance to give the flavors time to blend. Preheat a grill to about 375°F for direct cooking. Make the meatballs: Place the cumin, coriander, cardamom seeds, and star anise in a small skillet over medium heat and toast until fragrant, 2 to 3 minutes. Let cool, then grind in a spice or coffee grinder. Add the turmeric, seasoned salt, black pepper, cinnamon, and cayenne and mix well. Place the ground lamb in a large bowl. Add the spices along with the onion, ginger, garlic, mint, feta, and spinach and mix well, but do not overmix as this will result in a tough texture. Form the mixture into meatballs 1 to 1 1/2 inches in diameter. Place the meatballs on the grill grate and cook for about 14 minutes, or until the internal temperature reaches 160°F on a meat thermometer, rotating the meatballs frequently to ensure that they caramelize evenly. Serve with the dipping sauce. Notes: You may substitute store-bought garam masala for the homemade spice mixture here. You can have a butcher grind the meat, or you can do it yourself at home, using a meat grinder or food processor.