Spiced Lamb Meatball Pizza

Spiced Lamb Meatballs and Pizza

Cold weekend and comfort food.  Perfect combination.  After birthday dinner Saturday night, we wanted something easier to make Sunday night for dinner.  We keep pizza dough in the freezer all the time that we pick up from the grocery store and we made meatballs to put on the pizza.  They are just the right amount of heat and absolutely delicious on their own or as a pizza topping like we served.

1/2 tsp caraway seeds
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1 whole 2" dried chipotle chile or 2 tsp. ground chipotle chiles
1 small (21/2-3" diameter) potato, peeled
1 lb. ground lamb
1 Tbsp (heaping) minced scallion (white part only)
1 1/2 tsp finely grated Pecorino
1 tsp kosher salt
1/2 tsp finely grated peeled ginger
2 Tbsp extra virgin olive oil

1. Preheat broiler.  Stir first 3 ingredients in a small dry skillet over medium heat until aromatic and slightly darker in color, about 2 minutes.  Let cool; transfer to spice mill.

2. Place chile on a baking sheet and broil, watching closely to prevent burning just until it begins to puff up, about 1 minute.  Cut chile in half; discard seeds and stem.  Add chile ( or ground chipotle chiles) to spice mill with toasted seeds; finely grind together.

3. 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 minutes. Finely grate potato into a large bowl.

4. Add chile mixture, ground lamb and next 4 ingredients to bowl; mix with your hands until well combined.  Form mixture into tablespoon size( 1 inch diameter) meatballs.

5. Heat oil in a large nonstick skillet over medium heat.  Cook meatballs, turning occasionally, until golden all over but still pink in center, about 6 minutes ( meatballs will finish cooking on pizza).

Tim made a red sauce and mozzarella with caramelized onions and I did a 4 cheese white pie with the lamb meatballs.  So good.