These are make ahead meatballs.
I am always on the look out for fast and quick recipes. This one got my attention for sure. I made it while Mark was out for March madness. Even though I was tired from taking care of the boys after our little bed time routine I whipped up these bad boys and stored them in my garage freezer.
Spiced Lamb & Beef Meatballs (recipe from thekitchn.com)
makes 30 to 40 generously-sized meatballs
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, peeld 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.
On freezing & refrigerating:
• Meatball mixture can be made up to 12 hours in advance and refrigerated.
• Meatball mixture can be frozen, uncooked, for 3 months.
• To freeze the cooked meatballs, place them on a large baking tray and freeze them for 2 hours or until solid. Then remove them and put them in a freezer bag. Freeze for up to 1 month. Reheat on a baking sheet in a 300°F oven until warmed through, turning the oven up to broil at the end for 5 minutes to re-crisp the edges.
I made my own sauce for these meatballs. Fresh tzatziki sauce is so simple but so good.
Tzatziki Sauce Recipe