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SideChef
Recipes
Lamb Meatballs
Recipe

15 INGREDIENTS • 5 STEPS • 50MINS

Lamb Meatballs

4.8
6 ratings
All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt.
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Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt.
50MINS
Total Time
$3.90
Cost Per Serving
Ingredients
Servings
4
US / Metric
Tzatziki
to taste
Tzatziki
Lamb Meatballs
Ground Lamb
1.5 lb
Ground Lamb
Garlic
2 cloves
Garlic, minced
Red Onion
1
Small Red Onion, finely chopped
Kosher Salt
1/2 Tbsp
Egg
1
Ground Cumin
1 1/4 tsp
Ground Cumin, ground
Paprika
1 tsp
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Parsley-Chili Oil
Italian Flat-Leaf Parsley
1/4 cup
Italian Flat-Leaf Parsley, finely chopped
Habanero Pepper
1
Habanero Pepper, deseeded, finely chopped
Olive Oil
1/2 cup
Nutrition Per Serving
VIEW ALL
Calories
779
Fat
69.2 g
Protein
31.2 g
Carbs
5.8 g
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Lamb Meatballs
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Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C)
step 2
In a large bowl, mix all ingredients for the meatballs Ground Lamb (1.5 lb), Bulgur Wheat (2 Tbsp), Garlic (2 cloves), Red Onion (1), Kosher Salt (1 tsp), Ground Black Pepper (1/2 tsp), {@10:}, Ground Cumin (1 1/4 tsp), Paprika (1 tsp), Ground Cinnamon (1/2 tsp), Italian Flat-Leaf Parsley (2 Tbsp) until well incorporated – hands work best for this. Cover and refrigerate for 30 minutes and up to 24 hours.
step 2 In a large bowl, mix all ingredients for the meatballs Ground Lamb (1.5 lb), Bulgur Wheat (2 Tbsp), Garlic (2 cloves), Red Onion (1), Kosher Salt (1 tsp), Ground Black Pepper (1/2 tsp), {@10:}, Ground Cumin (1 1/4 tsp), Paprika (1 tsp), Ground Cinnamon (1/2 tsp), Italian Flat-Leaf Parsley (2 Tbsp) until well incorporated – hands work best for this. Cover and refrigerate for 30 minutes and up to 24 hours.
step 3
Roll meatballs a little bigger than the size of a golf ball. Place rolled meatballs in individual miniature muffin tins. If you do not have a miniature muffin tin, a sheet pan will work just fine, just move the meatballs around halfway through to ensure the bottoms are not burning. Bake for 20 minutes or until nicely browned and cooked through.
step 3 Roll meatballs a little bigger than the size of a golf ball. Place rolled meatballs in individual miniature muffin tins. If you do not have a miniature muffin tin, a sheet pan will work just fine, just move the meatballs around halfway through to ensure the bottoms are not burning. Bake for 20 minutes or until nicely browned and cooked through.
step 4
As the meatballs are baking, prepare the Parsley-Chili Oil simply by mixing Italian Flat-Leaf Parsley (1/4 cup), Habanero Pepper (1), Olive Oil (1/2 cup), and Kosher Salt (1 tsp) in a medium sized bowl. Whisk until well incorporated.
step 4 As the meatballs are baking, prepare the Parsley-Chili Oil simply by mixing Italian Flat-Leaf Parsley (1/4 cup), Habanero Pepper (1), Olive Oil (1/2 cup), and Kosher Salt (1 tsp) in a medium sized bowl. Whisk until well incorporated.
step 5
Serve meatballs immediately and drizzle with parsley chili oil. Top with Tzatziki (to taste)
step 5 Serve meatballs immediately and drizzle with parsley chili oil. Top with Tzatziki (to taste)
Tags
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Appetizers
American
Lunch
Shellfish-Free
Lamb
Dinner
Side Dish
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