Lamb Meatballs
LAMB MEATBALLS😍
There’s something about the combination of Middle Eastern spices like cinnamon, cumin, and paprika that immediately makes my mouth water and has me craving more. Go ahead, reach for that 6th or 7th meatball, no judgement here 😉
The meatballs themselves are Whole30, and taste delicious with some cauliflower rice and a side cucumber salad! If not on round, serve in pita with some tzatziki or with couscous and a cucumber and tomato salad.
Serves 2-3 (makes about 14 meatballs)
Ingredients:
For the Lamb Meatballs:
1 lb ground lamb
2 tbsps chopped cilantro stems
1 tsp coriander seeds
1 tsp ground cumin
4 cloves garlic
2 shallots, roughly chopped
¼ tsp cinnamon
¼ tsp ground ginger
¼ tsp smoked paprika
¼ tsp cayenne (optional)
¼ cup packed, chopped cilantro
1 tbsp olive oil
Salt to taste
Couscous for serving (or cauliflower rice for Whole30)
Tzatziki sauce for serving (optional)
Directions:
For the Lamb Meatballs:
Add coriander seeds to a blender and pulse for 10 seconds until broken up (you can also use a pestle and mortar for the first steps)
Add cilantro stems, shallots, garlic, and olive oil to the blender and blend until smooth but still a bit chunky.
Add to the ground lamb with the cinnamon, ginger, paprika, cayenne, salt to taste, and chopped cilantro.
Mix until just combined (don’t overmix or the mixture will get tough). Marinate at room temperature for 15-20 minutes (if you want to marinate longer, just refrigerate).
Form into 2 tbsp sized meatballs and flatten a bit with your fingers for more even cooking.
Heat a cast iron or grill to medium high and grease with oil.
Add the meatballs in batches so as to not overcrowd the pan or grill.
Cook for 4 minutes on one side or until a crust begins to develop, then flip and cook for 2-3 minutes more.
Serve the meatballs with couscous or cauliflower rice or in pita bread with tzatziki sauce! You can also make a quick yogurt sauce with Greek yogurt, lemon juice, and cumin that tastes great with this as well if you are not on Whole30.
