Spaghetti & Cumin-Spiced Lamb Meatballs with No-Cook Romesco Sauce
This hands-off lamb meatball recipe comes together quickly and easily – you don’t even need to make the sauce on the stove! Both elements are fantastic for make-ahead meal prep.
Total Time
30min
4.0
2 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
lb
Ground Lamb
•
1/4
cup
Almond Meal
•
1
Large
Egg
, beaten
•
1
Tbsp
Tomato Paste
(optional)
•
1/2
Tbsp
Sea Salt
•
1/4
tsp
Ground Cumin
•
1/4
tsp
Ground Ginger
•
1/4
tsp
Smoked Paprika
•
1
pinch
Cayenne Pepper
•
1
jar
(16 oz)
Roasted Red Pepper Strips
, drained
•
6
Sun-Dried Tomatoes in Olive Oil
•
1/4
cup
Marcona Almonds
or Blanched Almonds
•
1/4
cup
Olive Oil
•
1
Tbsp
Sherry Vinegar
•
1
pinch
Crushed Red Pepper Flakes
•
8
oz
Quinoa Pasta
•
3
Tbsp
Fresh Mint
, finely chopped
Cooking Instructions
1.
Preheat the oven to 425 degrees F (230 degrees C). Line a baking sheet with parchment paper and set aside.
2.
In a medium mixing bowl, combine the Ground Lamb (1 lb), Almond Meal (1/4 cup), Egg (1), Tomato Paste (1 Tbsp), Sea Salt (1 tsp), Ground Cumin (1/4 tsp), Ground Ginger (1/4 tsp), Smoked Paprika (1/4 tsp) and Cayenne Pepper (1 pinch). With clean hands, mix the lamb until well combined, making sure not to overly break apart the meat.
Make sure that your sundried tomatoes are not marinated in garlic if you’re eating low FODMAP!
Nutrition Per Serving
CALORIES
807
FAT
55.8 g
PROTEIN
31.6 g
CARBS
47.1 g
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