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
Directions
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.
Notes:
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.