

Finally…we’ve reached the milestone that is March! Time to bid farewell to the deep, dark, depths of winter and the two longest, coldest, sluggish months of the year. Can March be equally as dreary? Yes. Will I choose quiet rejection? Naturally.
It’s this time of year that my attention turns to one thing: lamb. It’s difficult to top the overwhelming sounds and smells of sizzling lamb filling up a kitchen. But the aroma from these lamb meatballs delivers more - the warmth from the cumin, earthiness of the coriander, and spice from the cinnamon are collectively intoxicating. Served with a silky warm yogurt sauce, it’s the perfect March dish. Which leads me to a few notes:
One confession on the subject of meatballs: my interest in tomato sauce is… thin. As my family and friends know all too well, I’ve never liked traditional spaghetti or a red sauced-based lasagna. I stand firm on this and don’t think I’ve had either in over a decade. But meatballs are unequivocally delicious and deserve better, so here we will attempt to do them justice
I purposefully designed this recipe, a twist on a NYT Cooking version by David Tanis, so that you will feel inspired to modify - namely on the starch and the garnish. I’ve used turmeric couscous, but orzo or long-grain rice would make for a delicious base. I’ve chosen to garnish with fresh mint, parsley, and pomegranate seeds, but other alternatives are listed below. Get creative!
Don’t be turned off by the lengthy ingredient list. Many are pantry staples and collectively they make a showstopper you won’t regret
File this under Easter recipes, colorful dinner party dishes, or what to make for a cozy meal at home.
Serves 6-8
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