Food & Wine USA - (12)December 2020

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground fennel

1. Process parsley, basil, sour cream,
   mayonnaise, scallions, and anchovies in a
   food processor until smooth, about 1 min-
   ute. Transfer mixture into a medium bowl;
   add salt and pepper to taste. Cover and
   refrigerate until chilled, about 1 hour.


2. Preheat oven to 400°F. Grease a 13- x
   9-inch baking dish with canola oil. Whisk
   together^1 / 4 cup water and harissa in a
   medium bowl. Stir in breadcrumbs; let
   stand 5 minutes. Add lamb, cilantro, shal-
   lot, egg, garlic, paprika, cumin, coriander,
   fennel, and 2 teaspoons salt; stir well to
   combine. Shape mixture into 24 meat-
   balls. Arrange meatballs in prepared bak-
   ing dish so they are touching slightly.


3. Bake in preheated oven until meatballs
   are browned and a thermometer inserted
   in thickest portion of meat registers
   160°F, 18 to 20 minutes. Transfer to a
   serving platter. Serve with dip.
   MAKE AHEAD Meatballs can be prepared
   through step 2 and frozen up to 1 month.
   Thaw overnight in refrigerator, and let
   come to room temperature before baking.
   WINE Substantial French rosé: 2019
   Château d’Aqueria Tavel

Spicy Lamb Meatballs with
Green Goddess Dip

ACTIVE 30 MIN; TOTAL 1 HR 50 MIN
SERVES 6 TO 8

Inspired by merguez, a North African lamb
sausage, these meatballs are loaded with
cumin, garlic, and paprika for the ideal
one-bite nosh. Harissa gives them a fiery
heat that’s tempered by the herby dip.

3 / 4 cup packed fresh flat-leaf parsley
leaves

3 / 4 cup packed fresh basil leaves

1 / 2 cup sour cream

1 / 4 cup mayonnaise

2 medium scallions, chopped

2 drained canned anchovy fillets

2 tsp. kosher salt, plus more to taste

Black pepper, to taste

Canola oil, for greasing baking dish

1 / 4 cup water

2 Tbsp. harissa (such as Mina)

1 / 2 cup dry breadcrumbs

1 lb. ground lamb

1 / 2 cup finely chopped fresh cilantro

1 / 3 cup minced shallot

1 large egg, beaten

2 garlic cloves, finely grated

2 tsp. Hungarian hot paprika

Not a fan of lamb? Try

preparing these make-

ahead meatballs with

ground beef or a plant-

based meat alternative,

such as Impossible.

ADVERTISEMENT

EAT CHILEAN

SALMON TODAY,

ENJOY A BETTER

TOMORROW

Tasty, versatile, and loaded in

nutrients like Omega-3 fatty

acids, salmon is among the most

nutritious foods on the planet—

it may even help prevent heart

disease and depression.

HEART HEALTH

While heart disease is the No. 1

cause of death among Americans,

consuming at least two servings

of fatty seafood like farmed

salmon weekly may reduce your

risk of dying from the disease by

36 percent.

BRAIN HEALTH

Depression is common the world

over. But eating two or three

servings a week of fatty sh, like

salmon, may lower your risk by 20

percent. Another benet of eating

farmed salmon: it may decrease

cognitive decline in the elderly.

Chilean salmon is available

both fresh and frozen at retailers

throughout the U.S.—be

sure to ask for us. For recipe

ideas and to learn more about

nutrition and sustainability, visit

chileansalmon.org.