Aromatic Sous Vide Lamb Meatballs With 3 Yogurt Sauces

Meatballs of any kind — beef, chicken, turkey, pork, lamb — are the perfect candidate for sous vide cooking. They remain beautifully tender without the need of an unnecessary filler like breadcrumbs. These succulent and aromatic lamb meatballs are generously spiced with cinnamon, cumin, coriander and brightened with fresh mint. Serve them as an appetizer or for the main entrée with an assortment of easy yogurt dipping sauces such as cucumber and mint, a spicy harissa, and a bold yet mild curry.

Author

sheriwetherell

Food. Drink. Travel. News. Founders of the International Food Blogger Conference (@IFBC) @Foodista

Prep Time: 00:45

Recipe Time: 01:00

Temperature : 140F / 60C

Ingredients

• 1 pound ground lamb
• 1/4 red onion, finely diced
• 1/2 cup fresh mint, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper
• 3 cups plain Greek yogurt
• 1/2 small cucumber, peeled and grated
• 1 tablespoon dry or jarred harissa
• 2 teaspoons mild curry powder
• Vegetable oil, for frying

Directions

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC) for lamb cooked to medium.
2. Combine ground lamb, onion, 1/4 cup mint, garlic, coriander, cumin, cinnamon, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium mixing bowl. Use your hands to mix until all of the ingredients are thoroughly combined.
3. Form the lamb mixture into 1 1/2-inch balls. Divide the meatballs between two large zipper lock bags. Seal the bags using the water immersion technique. Place the bags in the water bath and set the timer for 1 hour.
4. While meatballs are cooking, make the yogurt sauces: Place grated cucumber in a fine mesh strainer. Press out as much liquid as possible from the cucumber. Transfer to a small bowl and stir in 1 cup yogurt and remaining 1/4 cup mint. Season to taste with salt and pepper, and garnish with mint leaves.
5. Combine 1 more cup yogurt with harissa in a second small bowl. Season to taste with salt, pepper, and additional harrisa, if desired.
6. Combine remaining yogurt with curry powder in a third small bowl. Season to taste with salt, pepper, and additional curry powder, if desired.
7. Refrigerate all three yogurt sauces until meatballs are ready to serve.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Remove the meatballs from the bags and pat very dry with paper towels.
2. Pour 2 inches of oil into a medium saucepan and place over medium-high heat.
3. When the oil reaches 375 degrees (or the surface of the oil begins to shimmer), add enough meatballs to fill the saucepan in one even layer. Fry, flipping occasionally, until golden brown, 2 to 3 minutes.
4. Transfer meatballs to a paper towel-lined plate. Repeat with remaining meatballs, bringing oil back to 375 between batches.
5. Once all meatballs are cooked, transfer to a platter and serve with yogurt sauces.