Ingredients
1/2 tsp. caraway seeds
1/2 tsp coriander seeds
1/2 tsp. cumin seeds
1 whole 2" dried chipotle chili or 2 tsp. ground chipotle chiles
1 small (2 1/2-3"diameter) potato, peeled
1 lb. ground lamb
1 T. (heaping minced scallion (white part only)
1 12 tsp. finely grated Pecorino
1 tsp. kosher salt
1/2 tsp. finely grated peeled ginger
2 T. extra-virgin olive oil
Preparation
Preheat oven. Stir first 3 ingredients in a small dry skillet over med. heat until aromatic and slightly darker in color, about 2 min. Let cool: transfer to spice mill. Place chili on a baking sheet and broil, watching closely to prevent burning, just until it begins to puff up, about 1 min. Cut chili in half, discard seeds and stem. Add chili (or ground chipotle chiles) to spice mill with toasted seeds: finely grind together. Meanwhile, place potato in a small saucepan, add cold water to cover. Bring to a boil, reduce heat and simmer until just cooked through, about 10 min. Finely grate potato into a large bowl. Add chili mixture, ground lamb, and next 4 ingredients to bowl: mix with your hands until well combined. Form mixture into tablespoon-size (1"diameter) meatballs. Heat oil in a large nonstick skillet over med. heat. Cook meatballs, turning occasionally until golden all over but still pink in the center, About 6 min. Meatballs will finish cooking on Pizza.
