These meatballs are delicious and have the perfect amount of spiced lamb. We like to serve these as a shared plate for tapas, but you could easily pack these into a pita pocket for a quick pita sandwich.
Lamb Meatballs
Yield: 20 meatballs
Prep Time: 10 minutes
Total Time: 25 minutes
Notes
Serving Suggestions: Serve on mini naan or pita rounds spread with harissa hummus and diced cucumbers and tomatoes. Serve as appetizer meatballs with a dipping sauce of tzatziki.
Ingredients
1 pound ground lamb
2 large carrots, finely grated
1/2 cup breadcrumbs
2 tablespoons fresh mint, chopped
1 1/2 tablespoons honey
2 cloves garlic, minced
1 1/2 teaspoon cumin
Salt and pepper to taste
1-2 tablespoons olive oil
Directions
Prepare the vegetables. Finely chop or grate the carrots. Place carrots into a large bowl and press with a wooden spoon to release the juice. Finely chop the mint. Mince the garlic.
To the large bowl with the carrots, add the mint, garlic, lamb, breadcrumbs, honey, cumin, salt, and pepper. Mix until well combined.
Shape the mixture into about 20 tablespoon sized meatballs.
Heat olive oil in a large non-stick frying pan over medium heat. Cooking in 2 batches, cook the meatballs for 3-4 minutes on each side, or until cooked through. Add more olive oil between batches if needed.
Enjoy!
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