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Middle Eastern Lamb Meatballs

Middle Eastern Lamb Meatballs

Serves 3-4

  • 1lb ground lamb
  • ½  tsp chili powder
  • ¼  tsp cinnamon
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp ground pepper
  • ¼  cup finely chopped mint
  • ¼  cup finely chopped onions
  • 2 cloves pasted garlic (very finely chopped)
  • 1 tsp sea salt


Combine all ingredients in a large bowl.

Using approximately 2 tablespoons of mixture, form into a ball. Repeat. Place your balls on a cookie sheet. (Line with wax paper or tin foil for easy cleanup).

Cook in a preheated oven at 375 for 10-15 minutes or until cooked through.


Serve in soup, over quinoa, rice or roasted broccoli. Top with marinara or yogurt tahini sauce. Use leftover balls in an omelet for breakfast or in a wrap for lunch. Pop them in your mouth during the day for a quick snack.

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