Lamb and Lentil Mini-Meatballs with Cumin Yogurt Dip

Meatballs are usually a hit with the Kid Cultivation crew, but since Roo is allergic to eggs, my go-to substitution is silken tofu. It works beautifully in these Asian-Style Pork Mini-Meatballs, but given Beans love for beans and Looly's hatred of them, I thought I'd try something new.

I was hoping lentils would bind the meatballs and keep them from drying out. Mission accomplished. What I hadn't anticipated was the nice little bite the lentils would give the lamb, such a pleasant snap with each mouthful. They're a little unexpected and boast great flavor with or without the tangy yogurt dip. Cocktail parties, Christmas, New Year's Eve, I'm keeping this one in my back pocket for the holiday party potluck scene.

So, like I said, Looly abhors beans. She possesses a particular vehemence for lentils. She loves a plump sauce-covered meatball, however, especially if it came from Noodles & Company, but I digress. Even at home, she'll eat a meatball with sauce on it most of the time. I was fully prepared to drizzle marinara over these bad boys in anticipation that she would complain about yogurt sauce but I never got a chance. All three kids took down the meatballs before I got any sauce on the table - cumin yogurt or marinara. That never happens!

Now aside from Mufasa's praises, there were no rave reviews, choruses of delight or requests for second helpings from the six and under set. But the important thing is that the meatballs disappeared - no prodding, arguments, threats or negotiations. Of course Looly has no idea she ingested lentils, but I'm already eying a can of chickpeas.

Lamb and Lentil Meatballs

1 cup cooked lentils
1 pound ground lamb
3/4 cup Panko or other bread crumbs
2 tbsp chopped cilantro
2 tbsp chopped fresh mint
1 small onion, grated or finely diced
2 cloves garlic, minced
2 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper

1. Preheat the oven to 375 degrees.
2. Put the lentils in a large bowl. Using your hands, mash the lentils a few times until about half of them are mashed into a paste and half are intact.
3. Add the lamb and all other ingredients to the bowl with the lentils. Mix well with your hands until everything is nicely combined.
4. Line a large baking sheet with parchment paper. Roll the meat mixture into small balls, about 1 & 1/2 inches in diameter. Place on baking sheet and cook approximately 15 minutes or until cooked through. Serve with Cumin Yogurt Dip (recipe below)

 Cumin Yogurt Dip

1 cup plain yogurt
1 tbsp chopped cilantro
1 tbsp chopped, fresh mint
2 tsp ground cumin
1 tsp kosher salt

1. Combine all ingredients in a small bowl and mix well. Serve with Lamb and Lentil Meatballs.

Asian-Style Pork Mini-Meatballs

As much as I enjoy the company of my miniature kitchen laborers, there are days I prefer to work alone. This was one of those days. Company coming for dinner, no real plan in place, and honestly, I just wanted to sip my dinner-making glass of wine in silence. I sent the kids outside to play so I could get 'er done. Fifteen minutes later Bean, who just wasn't feeling the swing set, washed her hands, found her apron, pulled up a stool and stuck her hands in the bowl of raw ground pork on the counter.

It's possible, not having made adequate progress on my dinner-making Viognier yet, that I wasn't my usual delightful self. So, I scolded Bean for her tiny meatballs and shotty rolling technique.

See, she wanted baby meatballs. I tried to explain that they would dry out in the oven, but she was undeterred. So, I rolled my pan my way and she rolled the "kid meatballs" her way. Turns out she was right. Baby meatballs win with 4 and 5-year-olds every time.

Bean's baby meatballs

Asian-Style Pork Mini-Meatballs*
(because baby-meatballs sounds wrong)

1 lb. ground pork (or go crazy and grind your own if you like. We don't have a meat grinder)
1 cup Panko
2 cloves garlic, minced
1 shallot, minced
1 tbsp. fresh ginger, minced
3 tbsp. soy sauce (lower sodium is fine)
1 tbsp. sesame oil
1 egg, lightly beaten** or 2 tbsp. Silken tofu

1. Combine pork, Panko, and remaining ingredients in a large bowl and mix well. Bean and I prefer to use our hands. Roll into miniature balls, no larger than 1-inch in diameter if you want them to be true baby-meatballs.

2.  Broil or bake at 400 degrees for about 8-10 minutes, or fry in oil until cooked through.

3. Dip in assorted sauces of your choosing. Bean, Roo, and Looly like honey-soy sauce (50/50 ratio honey to soy). Their parents prefer sesame-soy-ginger, Sriracha, or hot mustard.

*This recipe is great for kids who don't like anything too spicy. They are lightly seasoned and rather garlicky. They can be modified easily to suit a more adult palate with the addition of a few tablespoons of chopped scallions and some 2 Tbsp. chili-garlic sauce (such as Lee Kum Kee).

**We omit the egg due to Roo's allergy and use tofu instead.Take your pick of one or the other.