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Active Time
50 minutes
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Total Time
50 minutes
Jim Lahey keeps these moist by adding grated boiled potato.
Ingredients
Makes about 30 meatballs
Special Equipment
Step 1
Preheat broiler. Stir first 3 ingredients in a small dry skillet over medium heat until aromatic and slightly darker in color, about 2 minutes. Let cool; transfer to spice mill. Place chile on a baking sheet and broil, watching closely to prevent burning, just until it begins to puff up, about 1 minute. Cut chile in half; discard seeds and stem. Add chile (or ground chipotle chiles) to spice mill with toasted seeds; finely grind together.
Step 2
Meanwhile, place potato in a small saucepan; add cold water to cover. Bring to a boil; reduce heat and simmer until just cooked through, about 10 minutes. Finely grate potato into a large bowl.
Step 3
Add chile mixture, ground lamb, and next 4 ingredients to bowl; mix with your hands until well combined. Form mixture into tablespoon-size (1"-diameter) meatballs.
Step 4
Heat oil in a large nonstick skillet over medium heat. Cook meatballs, turning occasionally, until golden all over but still pink in center, about 6 minutes (meatballs will finish cooking onpizza).
Leave a Review
Reviews (2)
Back to TopJust ok. They didn't have a lot of flavor. The potato is a lot of work for not much benefit and only 1.5 tsp of cheese doesn't add anything. It needs a lot more spices.
Anonymous
Burtonsville, MD
7/28/2020
I just made these and they were delicious. I left out the pecorino because we are dairy-free and didn't miss it. These would be great on the grill as well. They were pretty fast and easy to make. We will have these again. Not sure what side dishes would be best but am thinking lots of spinach, greens, cucumber - along those lines. We had potato gnocchi and sautéed black kale.
Anonymous
lexington, ky
3/8/2012