Meatballs (not the movie)

Even though I haven't been writing much about food lately, I have been cooking. One of the best recipes I've made lately is from this book, which just happens to be my book club pick for next season. I'm not quite sure the other ladies in my club will dig it, but I loved it! The book's a collection of stories that all relate to food somehow and the corresponding recipes. One of the recipes is for some pretty yummy chicken meatballs.

Here they are in progress, a mixture of pine nuts, thyme (subsituted for the corriander), raisins, breadcrumbs and cumin. All that's missing is the ground chicken.

And here they are all finished. I admit the picture doesn't do them justice, but they're tasty little things — especially paired with the yoghurt dipping sauce.

I'm sure they would also be good made with ground lamb. And you could substitue anything you like for the filling. Next time I'm going to try pistachios ('cuz damn, pine nuts are expensive!) and dried apricots or cranberries.

The meatballs are good warm, or cold for lunch the next day. They're easy to make for company, because you can form and cook in advance, and just keep warm, covered in foil, in the oven.

I served these meaty balls at two recent dinner parties, once with a tomato peach and basil salad, an easy chick pea salad (I'll post that recipe another time), a green salad, and some amazing date and fennel bread from True Loaf bakery.

Chicken Meatballs with Golden Raisins and Pine Nuts

1 lb. ground chicken

small yellow onion, minced (or a couple of shallots)

1 egg

¼ cup finely chopped cilantro (or thyme or parsley)

½ cup toasted pine nuts (or other nuts)

½ cup golden raisins (chopped if they’re large)

½ cup fine bread crumbs

A few pinches ground cumin

½ tsp salt

A few pinches freshly ground black pepper

Olive oil

Mix all ingredients except olive oil together in a bowl, preferably using your hands. You don’t want to overwork the meat—that would make your final product tough — but you do want all ingredients to be evenly mixed. Form the mixture into balls of whatever size you like. Heat a thin film of olive oil in a heavy skillet over moderate heat, and sauté the meatballs in batches, so as not to crowd them. As they begin to color, turn them regularly so that they are golden on all sides. They should be done when they are evenly browned and feel medium firm — but not hard — to the touch. Place on a paper towel to catch excess oil. Serve hot, warm, or cold with yoghurt sauce.

Lemon and Cumin Yoghurt Sauce

1 c. plain yoghurt

2 tbsp. (or more) lemon juice

1-2 cloves garlic, minced

Ground cumin (1/2 tsp. or so)

Ground chili (pinch)

Salt (to taste)

Pepper

Mix all ingredients in a bowl and chill until ready to serve.