I went to my primary care doctor last week, and found out that my HDL (High Density Lipoprotein aka “good cholesterol”) is 74! HDL levels above 60 are considered “cardioprotective”, so this week I am going to celebrate by turning the ever popular “Meatless Mondays” into “Meaty Mondays”. Today’s carnivorous recipe comes from My Paris Kitchen by David Lebovitz. I am familiar with David Lebovitz mostly for his world famous desserts. In fact, I have consumed literally over 100 of his desserts because my best friends Linda and Jack are cooking through his other cookbook, Ready for Dessert. Jack is not only a soon-to-be dermatologist but he is an amazing photographer, and he has beautifully captured their project with stunning photographs. Check it out at Linda’s blog here. When David Lebovitz came out with his latest book earlier this year, I was excited to try some of his savory recipes. I think it is safe to say that Mr. Lebovitz’s savory items are just as good as his sweet ones, and that means a lot coming from a girl who is always ready for dessert!
Spiced Meatballs with Sriracha Mayonnaise
Makes 20 meatballs
1 1/2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 tablespoons minced cilantro leaves
3 cloves garlic, peeled and minced
2 teaspoons harissa, Sriracha, or Asian chile paste
1 1/2 teaspoons sea salt or kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground sumac (optional)
1 pound ground beef or lamb (not lean), or a mix of the two
3/4 cup mayonaisse, homemade or store bought
1 tablespoon Sriracha sauce or harissa
1. In a hot skillet, toast the fennel, coriander, and cumin seeds for a minute or so, until they smell fragrant.
2. Remove from the heat and let coool, then grind to a powder in a spice mill or mortar and pestle, or crus in a sturdy plastic bag with a hammer.
3. Combine the crushed spices in a bowl with the cilantro, garlic, paprika, harissa, salt, cinnamon, allspice, and sumac. Add the ground beef and mix well. (The meatball mixture can be refrigerated for up to 3 days before rolling and using.)
4. Pinch off pieces of the sausage mixture and roll them into meatballs the size of unshelled walnuts. Heat a tablespoon of olive oil in a large skillet, preferably nonstick, over medium-high heat. Add the meatballs and fry for 8 to 10 minutes, shaking the pan to cook them evenly.
5. To make the Sriracha mayonnaise, combine the mayonnaise and the Sriracha in a small bowel. (This can also be made up to 3 days ahead and refrigerated).
6. Serve the meatballs warm with the Sriracha mayo!
P.S. Shortly after I took the photo above where there are 20 meatballs, I left to go to the gym and when I returned there were four left. A certain man friend ate nearly all of them, so you may want to set some aside for yourself and hide them in the back of the fridge. =)