Cumin lamb meatballs reicpe
Juicy cumin lamb meatballs baked in 12 minutes with bold Asian spices and a light peanut–tahini drizzle. Tender, gluten-free, and big on flavor. Makes 20-21 (1.5-inch diameter) meatballs.
Servings: 20 meatballs
Ingredients
Lamb meatballs
- 1.25 lbs ground lamb 70% lean; 30% fat
- 1 tbsp cumin powder
- ½ tbsp Sichuan peppercorn powder
- ½ tsp red chili flakes optional
- 1 tsp five spice powder
- ½ tsp cardamom powder
- 1 tsp coarse salt
- 1 tbsp olive oil plus extra for greasing the hands
- 3 tbsp coconut milk cream
- 0.5 tbsp soy sauce or 1.5 tbsp coconut aminos + omit the sugar
- 1 tsp sugar
- 3 whole garlic cloves minced (0.5 oz)
- 1 large shallot grated (2 oz)
Peanut drizzle sauce:
- 2 tbsp creamy peanut butter unsalted & unsweetened
- 1-1.5 tbsp tahini sesame paste
- 1 small clove garlic grated
- 0.5 tbsp soy sauce or 1.5 tbsp coconut aminos + omit the sugar
- ½ tsp sugar
- 1.5 to 2 tbsp aged balsamic vinegar
- 2 tbsp water add more if desired
- Small pinch five spice powder
- Small pinch Coarse salt or to taste
Garnish:
- Mixed microgreens or any baby greens you prefer
- Red pepper flakes optional decoration
Instructions
- Preheat the oven: Set the oven to 400°F (205°C).
- Mix the meat: In a large bowl, add all ingredients from the ground lamb to the grated shallot. Gently mix until everything is well combined but don’t over mix. If you’d like, pan-fry a small piece to check the seasoning before shaping.
- Form the meatballs: Line a large sheet pan. Lightly grease your hands with olive oil and shape the mixture into 20–21 meatballs, each about 1.5 inches (3.8 cm) wide. Don’t pack them too tightly, and leave space between each one on the tray.
- Bake: Place the sheet pan on the middle rack. Bake for 8 minutes on the first side. Flip and bake for another 4 minutes. The centers should be juicy and just cooked through.
- Make the sauce: While the meatballs bake, stir the sauce ingredients in a bowl until smooth and creamy. The texture should be light and pourable — similar to runny peanut butter.
- Serve: Transfer the meatballs to a serving plate. Add microgreens and a sprinkle of red pepper flakes. Drizzle a few spoonfuls of the sauce over the top and serve the rest on the side. Enjoy while warm.
Video
Notes
- How to keep meatballs juicy
- Use the right fat ratio: Lamb with a bit of fat (around 80/20) gives you a naturally moist texture. You can also mix in pork if you want extra richness.
- Don’t pack too tight: When shaping, avoid compressing the meat. Lightly greasing your palms helps the mixture roll easily without sticking.
- Baking time: The cooking time is based on 1.5-inch (3.8 cm) meatballs. Larger or smaller balls will need slight adjustments.
- Sauce consistency: A thinner sauce coats the meatballs better and adds moisture when serving.
- Food safety: Per FDA guidelines, ground lamb should reach 160°F (71°C).
Nutrition
Serving: 1meatball | Calories: 114kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 192mg | Potassium: 104mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1mg
