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Lamb Meatballs with Orzo Risotto

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Ingredients
  

  • 1 lb ground lamb
  • 1/2 cup finely diced onion
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp coriander seed ground with mortar and pestle
  • 1/4 cup chopped fresh mint
  • 1 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1 egg beaten
  • 1/4 cup breadcrumbs

Instructions
 

  • Place the ground lamb in a medium bowl and break it apart with a fork. Add onion and garlic and mix thoroughly with your hands. Add remaining ingredients and mix, again with your hands, until the seasonings are evenly distributed throughout the meat.
  • Preheat oven to 425F and line a large baking sheet with parchment paper. Using a dessert spoon or an ice cream scoop, take up about 1 1/2 tablespoons of the lamb mixture, roll it into a ball and place on the prepared baking pan. Repeat with the remaining mixture. (You should get between 24 and 30 meatballs.)
  • Bake for 12 to 15 minutes, until meatballs are browned and sizzling. Remove from oven and keep warm under a tinfoil tent until ready to serve.

Notes

Makes 24 to 30 meatballs.