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RECIPE
17 INGREDIENTS6 STEPS30MIN

Spaghetti & Cumin-Spiced Lamb Meatballs with No-Cook Romesco Sauce

4.0
2 Ratings

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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.
30MIN
Total Time

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 lb
Ground Lamb
1/4 cup
Almond Meal
1
Large  Egg , beaten
1 Tbsp
Tomato Paste
(optional)
1/2 Tbsp
1/4 tsp
Ground Cumin
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
1 Tbsp
Sherry Vinegar
1 pinch
Crushed Red Pepper Flakes
8 oz
Quinoa Pasta
3 Tbsp
Fresh Mint , finely chopped

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Nutrition Per Serving

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CALORIES
813
FAT
56.4 g
PROTEIN
31.6 g
CARBS
47.3 g

Author's Notes

Make sure that your sundried tomatoes are not marinated in garlic if you’re eating low FODMAP!

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (230 degrees C). Line a baking sheet with parchment paper and set aside.
Step 2
In a medium mixing bowl, combine the Ground Lamb (1 pound), Almond Meal (1/4 cup) Egg (1), Tomato Paste (1 tablespoon), Sea Salt (1 teaspoon), Ground Cumin (1/4 teaspoon), Ground Ginger (1/4 teaspoon), Smoked Paprika (1/4 teaspoon) and Cayenne Pepper (1 pinch). With clean hands, mix the lamb until well combined, making sure not to overly break apart the meat.
Step 3
Form the mixture into 12 equal balls, about 2 tablespoons of meat in each. Arrange on the prepared baking sheet and bake in the oven until lightly browned on top and cooked through, about 20 minutes.
Step 4
Meanwhile, bring a large pot of salted water to boil. Cook the Quinoa Pasta (8 ounce) according to packaged directions and drain in a colander.
Step 5
In the bowl of a blender or food processor, add the Roasted Red Pepper Strips (1 jar). Sun-Dried Tomatoes in Olive Oil (6), Marcona Almonds (1/4 cup), Olive Oil (1/4 cup), Sherry Vinegar (1 tablespoon), Sea Salt (1/2 teaspoon) and Crushed Red Pepper Flakes (1 pinch). Puree until smooth, adding a splash of water if necessary to reach your desired consistency.
Step 6
Assemble the dish: divide the spaghetti between four bowls. Top with a generous drizzle of romesco sauce and the meatballs. Garnish with Fresh Mint (3 tablespoon) and serve the remaining sauce on the side. Enjoy!

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Nutrition Per Serving
Calories
813
% Daily Value*
Fat
56.4 g
72%
Saturated Fat
15.1 g
76%
Trans Fat
0.0 g
--
Cholesterol
129.3 mg
43%
Carbohydrates
47.3 g
17%
Fiber
6.1 g
22%
Sugars
5.9 g
--
Protein
31.6 g
63%
Sodium
997.1 mg
43%
Vitamin D
0.4 µg
2%
Calcium
83.7 mg
6%
Iron
7.6 mg
42%
Potassium
276.7 mg
6%
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