Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.
Recipe information
Yield
4 Servings
Ingredients
Chile Sauce
3
1½
1
¼
1
1
½
Meatballs and Assembly
¼
8
1
1
1
¾
¾
¾
1
1
1¼
1
4–5
½
½
2
1½
½
¼
Special Equipment
Need to make a substitution?
Preparation
Chile Sauce
Step 1
Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and cumin seeds are golden, about 3 minutes. Let cool. Working in batches, finely grind in spice mill, then transfer to a blender.
Step 2
Add vinegar, paprika, and garlic to blender and blend until smooth. With motor running, gradually stream in oil and blend until combined. Transfer to a large bowl; season with salt.
Step 3
Do Ahead: Chile sauce can be made 2 days ahead. Cover and chill.
Meatballs and Assembly
Step 4
Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 Tbsp. salt in a food processor, scraping down sides as needed, until finely chopped. Add egg, lamb, and flour and pulse until evenly combined. Form lamb mixture into 1 ½" balls.
Step 5
Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 Tbsp. oil to skillet if needed, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5–8 minutes. Transfer meatballs to paper towels to drain.
Step 6
Transfer all meatballs to bowl with chile sauce and toss to coat.
Step 7
Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 Tbsp. oil; season with salt and pepper.
Step 8
Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.
Step 9
Do Ahead: Meatball mixture can be made 1 day ahead. Cover and chill.