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 Cooking Time

17

Ingredients
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
Ingredient List
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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
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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Directions

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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 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.
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 oz) 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 Tbsp) , Sea Salt (1/2 tsp) 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 Tbsp) and serve the remaining sauce on the side. Enjoy!

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