Description
These spicy lamb meatballs are a flavorful and aromatic dish featuring ground lamb seasoned with a blend of warm spices including cumin, paprika, coriander, cinnamon, and chili flakes. Pan-fried to a perfect golden brown, they are tender on the inside and ideal for serving with yogurt, couscous, or rice. This recipe yields about 20 meatballs, making it perfect for a family meal or appetizer platter.
Ingredients
Scale
Meatballs
- 1 lb ground lamb
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon chili flakes (adjust to heat preference)
- Salt and pepper, to taste
- 2 tablespoons fresh cilantro, chopped
For Cooking
- 2 tablespoons olive oil
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground lamb, breadcrumbs, egg, minced garlic, finely chopped onion, ground cumin, paprika, ground coriander, ground cinnamon, chili flakes, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Add in the Cilantro: Stir in the chopped fresh cilantro to the meat mixture, ensuring it is well mixed throughout.
- Form the Meatballs: Using your hands, shape the mixture into small meatballs approximately 1 to 1.5 inches in diameter. Aim to make about 20 meatballs in total.
- Heat the Oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Cook the Meatballs: Add the meatballs to the skillet in batches to avoid overcrowding. Cook for 6 to 8 minutes, turning them occasionally to brown all sides evenly. Ensure the meatballs are cooked through with an internal temperature of 160°F (71°C).
- Serve: Remove from heat and serve the spicy lamb meatballs alongside yogurt, couscous, rice, or as an appetizer with your favorite spicy dipping sauce.
Notes
- You can adjust the chili flakes according to your heat preference to make the meatballs milder or spicier.
- Ensure the meatballs are not overcrowded in the pan for even cooking and browning.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or ground oats.
- Check internal temperature with a meat thermometer to ensure food safety (160°F/71°C).
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
