Curry Lamb Meatballs with Honey Ginger Yogurt

This past weekend I had the privilege of attending one of Madison’s most popular annual events: the Isthmus Beer and Cheese Festival. Yes, my day was packed with calories and I probably got gigglier than I already do on an average day, but from a foodie perspective, it was an absolutely joy to see hundreds of artisans showcase their crafts. Some of my favorite booths included BOS Meadery and Harmony Dairy. However, the most memorable booth, in my humble opinion, wasn’t even of the beer or cheese variety; it was the Old School Sausage stand. Their unique sausage varieties provided the perfect savory complement to tangy cheeses and sweet beers. I was particularly blown away by the flavor of their curry sausage, and attempted to replicate it with my lamb meatballs. I balanced out these spicy meatballs with a sweet honey and ginger yogurt sauce and while everyone was rooting for the Packers, I was having a lamb ball field day (10 points for Gryffindor if you can catch the pun) in the kitchen.

Me and the Sarah's at the Beer and Cheese Fest! — Me and the Sarahs at the Beer and Cheese Fest!

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Curry Lamb Meatballs with Honey Ginger Yogurt (Yields 40)
• 2 lbs ground lamb
• 1 medium yellow onion, minced
• 15 cayenne peppers, minced
• 1/4 cup rau ram (also known as lady thumb), chopped
• 2 eggs, whisked
• 1 cup panko bread crumbs
• 2 tbsp curry
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp ground black pepper
For the sauce:
• 1 cup plain Greek yogurt
• 1/4 cup fresh ginger, minced
• 1 1/2 tbsp honey

1. Preheat oven to 425 degrees. Mix together lamb, onions, peppers and rau ram thoroughly. Add in eggs, panko and spices. Knead thoroughly with your hands. I strongly recommend using gloves because the peppers may burn your hands, especially if you have sensitive skin.

2. Cover a baking sheet in foil. Roll lamb into 1.5 inch wide balls and place onto baking sheet. Bake for 35 minutes and then broil for an additional 5 minutes.