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Spiced Lamb Meatballs

From: bonappetit.com
MAKES ABOUT 30

1/2 teaspoon caraway seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 whole 2-inch dried chipotle chile or 2 teaspoons ground chipotle chiles
1 small (2 1/2-inch–3-inch-diameter) potato, peeled
1 pound ground lamb
1 tablespoon (heaping) minced scallion (white part only)
1 1/2 teaspoons finely grated Pecorino
1 teaspoon kosher salt
1/2 teaspoon finely grated peeled ginger
2 tablespoons extra-virgin olive oil

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. 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.

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.

Add chile 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 medium heat. Cook meatballs, turning occasionally, until golden all over and cooked through, 10–12 minutes.