Keeping a “Kosher style” home, I have to avoid recipes that call for any kind of meat combined with a dairy based sauce. A recipe for Lamb Meatballs recently caught my eye that involved a yogurt sauce and instead of skipping it all together, I decided to replace the regular yogurt with nondairy cashewgurt. My go to brand for cashewgurt is Forager’s which you can always find at Whole Foods. I really like the consistency and in this recipe, with the added lemon juice, olive oil, garlic and parsely I think it added a nice flavor. I’ve pasted the recipe for the lamb meatballs below as I made some changes (added breadcrumbs and an egg). I served it with a basic CousCous with Dried Apricots and Toasted Almonds and a side of Roasted Broccoli and Tomatoes (skipping the parmesan). My only regret with this complete and delicious meal was not doubling the lamb meatballs, the entire family (including kids) couldn’t get enough!
Lamb Meatballs with Cashewgurt Sauce:
- 1 pound ground lamb
- 1 clove of garlic, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 1/4 cup Panko breadcrumbs
- 1 egg
- pinch of black pepper
- Preheat the oven to 400F. Oil a baking sheet (I used a slipmat on mine instead of oiling the pan).
- Combine all the ingredients for the meatballs in a large bowl and mix well with your hands. Form the mixture into small meatballs, about 1 1/2 inches. Place on the prepared baking sheet and bake until fully cooked through and no longer pink, about 15-20 minutes depending on the size of your meatballs.
For Cashewgurt Sauce:
- 1 cup Cashewgurt (or regular full fat yogurt)
- 1 garlic clove, minced
- 1/4 cup fresh parsley, finely chopped
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon fine sea salt
- 2 teaspoons extra virgin olive oil
Combine all ingredients in bowl and chill until meatballs are ready.
I followed this Food 52 recipe for CousCous but I imagine any version would be great!