Small, warmly spiced lamb meatballs cook in a light tomato sauce. Mint yogurt and pomegranate seeds add coolness, tang and a juicy bite; flatbread is handy for mopping up the sauce.
The flavor of these meatballs starts with cumin, coriander seeds and garlic. Cumin brings an earthy, warm note; coriander seeds are citrusy and lightly floral. Briefly toasting the seeds in a dry pan and then grinding them finely helps release their aroma. Don’t let them darken, or they’ll turn bitter. Ground coriander works too, but use a little less: its aroma is often stronger and less distinctly fresh.
A small egg and breadcrumbs help hold the ground lamb together without making the meatballs compact. Briefly mix the lamb with the spices and shape it into walnut-sized balls; kneading for too long makes them firm. Brown them in batches in a large frying pan so they fry rather than steam. The browned edges add flavor to the sauce. Then they finish cooking gently in sieved tomatoes with a splash of water. Keep the heat low: boiling hard can dry out the meatballs and make the sauce splatter.
The tomato sauce is deliberately light. It should surround the meatballs, not turn into a thick stew. Sieved tomatoes work well, but a can of finely chopped tomatoes will also do; use a spoon to break up any larger pieces a little more. Taste for salt and pepper at the end. Tomatoes vary in acidity, so if the sauce tastes sharp, let it simmer gently for a few more minutes instead of adding sugar straight away.
The yogurt gets mint and lemon, two fresh flavors that balance the rich lamb and warm spices. Pomegranate seeds add a juicy, slightly tart bite; they’re often easiest to find in the Netherlands in autumn and winter, but packaged seeds are a practical alternative. Spoon the yogurt onto the dish just before serving so the sauce stays warm and the seeds keep their fresh texture. Serve with flatbread to mop up the sauce; couscous or rice can be served alongside if you want a more substantial meal. If you like, put the yogurt and pomegranate on the table separately so everyone can help themselves.
Toast the cumin seeds and coriander seeds in a dry frying pan over medium-low heat for 1–2 minutes, until fragrant. Grind them finely in a mortar.
Mix the ground lamb with the egg, breadcrumbs, ground spices, garlic, salt and pepper. With slightly damp hands, shape into about 20 small meatballs.
Heat the olive oil in a large frying pan over medium-high heat. Brown the meatballs all over in batches, turning them carefully, and remove them from the pan as soon as they’re browned.
Pour the sieved tomatoes and water into the pan. Scrape up the browned bits and bring the sauce to a gentle boil. Return the meatballs to the pan and cook over low heat for 10–12 minutes, with the lid partly covering the pan. Cut one meatball open if needed to check that it’s cooked through.
Meanwhile, mix the yogurt with the mint and lemon juice. Warm the flatbreads according to the package instructions.
Serve the meatballs and tomato sauce with the mint yogurt and pomegranate seeds. Serve with the warm flatbread.
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