I got great feedback on these meatballs yesterday, even from professional chefs who asked me about technique and seemed impressed, and one gal told me she loved them because they reminded her of her mother’s home cooking in India. I thought I would share the recipe.  It makes a big batch, but they freeze well.

Lamb Meatballs

makes 96 golf ball size meatballs

• 5 large shallots, cut into pieces
• 5 cloves garlic
• 2 tablespoons bacon fat
• 2 tablespoons cumin
• 1 tablespoon allspice
• 1 tablespoon cinnamon
• 2 tablespoons coriander
• 3 tablespoons salt
• 2 tablespoons pepper
• 2 tablespoons maple syrup
• 4 large eggs
• 1 2/3 cups breadcrumbs
• 5 pounds ground lamb

Blend shallots and garlic in food processor until nearly a paste but still chunky.  Saute shallots and garlic in bacon fat for five minutes, until soft, but don’t allow to brown.  Add spices and stir for a couple minutes to make a paste.  Allow to cool for a few minutes so it doesn’t cook the eggs, then stir in syrup and eggs and then bread crumbs.  Incorporate thoroughly into the lamb and refrigerate one hour.

Preheat oven to 375 and split the meat into 6 equal pieces, split each of those into 4 equal parts and then quarter those quarters and pack each into a sphere (Note, after the first few, you will get a sense for how the proper size feels in your hands and you can add from bigger ones to bolster the smaller ones). Arrange on two sheet pans and bake 12 minutes, flipping once half way through.