Make-Ahead, Freeze-Ahead Recipe: Spiced Lamb Meatballs
Meatballs! At big dinner parties and potlucks, meatballs seem to cause a stampede like nothing else. They’re crowd-friendly, kid-friendly — and so convenient. Many of you ask frequently about meals to make ahead and freeze, and honestly, meatballs are at the top of my list. These meatballs are my all-time favorite: Warmly spiced with garam masala, fragrant with onion, ginger, and garlic, and so tender and juicy.
Ingredients
- 1 1/2 pounds ground lamb
- 1 1/2 pounds lean ground beef
- 2 small onions, finely grated
- 1 (3-inch) piece fresh ginger root, peeled and finely grated
- 5 garlic cloves, crushed
- 3 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chile powder
- 2 tablespoons garam masala
- 2 tablespoons finely chopped cilantro
- 3 tablespoons ground almonds
- 2 eggs, beaten
- 1/2 cup flour
- Mix together the beef and lamb until they are well combined. Using your hands or the paddle attachment of a stand mixer, stir in the onion, ginger, garlic, salt, pepper, chile powder, garam masala, cilantro, almonds, eggs, and flour.
- Heat the oven to 450°F. Pinch off walnut-sized pieces of the meat mixture and roll into evenly-shaped meatballs. Roast the meatballs for 20 minutes or until just barely pink in the middle.
- Eat with rice, yogurt, and a chopped cucumber salad.