Make-Ahead, Freeze-Ahead Recipe: Spiced Lamb Meatballs

Prep: 20 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 4 Servings

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

Instructions

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.