Juicy meatballs take a dip in a sweet and spicy glaze.
This recipe makes a big batch of lamb meatballs for a reason: the sweet-and-spicy nibbles will disappear fast.
To make it a meal, serve with warm pita or couscous, hummus, and some crudite.
Photo: Victor Protasio
Ingredients
.6666cuphoney
12cupsriracha
1tablespoonplus 12 tsp.
ground coriander, divided
1tablespoonplus 12 tsp.
2tablespoonsolive oil
1teaspoonDijon mustard
2poundsground lamb
12cuppanko
Directions
Preheat broiler with rack 6 inches from heat.
Line a large rimmed baking sheet with aluminum foil.
Whisk honey, sriracha, and 12 teaspoon each coriander and salt in a medium bowl until smooth.
Add lamb and panko; mix using your hands until well combined.
Form mixture into 1-inch balls (about 1 heaping tablespoon each).
Arrange on prepared baking sheet as you go.
Broil meatballs, flipping halfway through, until browned, about 8 minutes.
Heat a large skillet over medium.
Add honey mixture; cook, stirring occasionally, until bubbling and slightly thickened, 3 to 4 minutes.
Using a slotted spoon, transfer meatballs to skillet.
Cook meatballs, stirring often, until sauce thickens slightly and meatballs are glazed, about 3 minutes.
Top with more parsley.
