Lamb Meatballs with a Broken Yogurt Saffron Sauce

Step 1

Preheat the oven to 350 degrees. To make the panada, in a large mixing bowl combine the milk, bread crumbs, zest and cumin and set aside. In a small saute pan, set over medium heat, add the olive oil and sweat the shallot and garlic until translucent. Season with salt and pepper remove it from the heat and let it cool a little and then add it to the bread mixture. Add salt and pepper, about a 1/2 teaspoon of Kosher salt and then combine the panada with the lamb, egg and Manchego. Using your hands mix it until the mixture becomes sticky and has absorbed all the egg.

Step 2

Place parchment paper onto, or lightly oil, a sheet tray. I used a number 40 scoop to make the meatballs but a walnut sized piece would be about the same size. Roll the meatballs in your hands until they are smooth and round. Place all the meatballs onto the sheet tray and bake in the oven for 20 minutes. This can be done in advance and the meatballs can be stored, covered, in the fridge.

Step 3

To make the Ethiopian spice mix combine all the spices, paprika and turmeric in a mixing bowl and mix to combine. This makes more than enough spice and it is a great addition to lentils and many other dishes. Remove 1 tablespoon of the mix and place the remainder in a jar with a lid and store.

Step 4

Place a 10 inch saute pan over medium high heat. Add add the olive oil and onions and saute until the onions just start to brown. Add the garlic and once you start to smell the aroma of the garlic add 1 tablespoon of the Ethiopian spice mix then the saffron and tomato paste. Stir to combine the ingredients and then add the yogurt and cream. Let itcome to a boil, this should break the yogurt into tiny globules, and then add the meatballs. Stir to coat the meatballs and reduce the heat to a simmer stirring occasionally to keep the sauce from scorching on the bottom of the pan. Simmer until the meatballs are warmed all the way through. Place the meatballs onto a warmed platter and top them with the sauce and then sprinkle with crumbled feta and mint. Serve.