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These cumin lamb meatballs are juicy, tender, and packed with the warm spices I grew up loving. They were inspired by classic Xi’an cumin lamb, one of my all-time favorite ways to cook lamb — bold, fragrant, and full of heat and aroma.
They bake fast, stay super moist, and taste amazing with a light peanut–tahini drizzle. Perfect for bowls, salads, or as cozy lamb meatball appetizers.
Why this recipe works
Here’s what makes these baked lamb meatballs special — and why I love them:
- Inspired by the bold flavors of Xi’an cumin lamb, a dish that always reminds me how well lamb pairs with warm, earthy spices.
- 80/20 ground lamb keeps every bite juicy and tender.
- No breadcrumbs needed — coconut milk cream and grated shallot help the meatballs stay soft without fillers.
- A bold seasoning blend of cumin, Sichuan peppercorn, and five spice gives these lamb mince balls a deep, aromatic flavor.
- Quick oven baking cooks them through in about 12 minutes.
- A bright peanut–tahini drizzle pulls everything together for easy bowls or appetizers.
Main Ingredient Notes
- Ground lamb (80/20): I use 80/20 ground lamb because the extra fat keeps the meatballs juicy, especially when baked. Lean lamb dries out quickly, so a little more fat makes the texture soft and tender.
- Coconut milk cream: This is my gluten-free way to keep the meatballs moist without breadcrumbs. It adds richness and helps the mixture hold together naturally, so the meatballs stay tender inside.
- Grated shallot: Grating releases natural enzymes and juices that help tenderize the meat, so the meatballs stay soft and moist instead of dense. This method is similar to Japanese tsukune, where grated onion is the key to that super tender texture.
- Lamb seasonings: Lamb can handle bold flavors, and without enough seasoning it can taste bland. I use a mix of cumin, Sichuan peppercorn, red chili flakes, five spice, cardamom, garlic, and salt. The blend gives the meatballs warmth, depth, and a little citrusy lift.
- Sauce seasonings (peanut + tahini + balsamic): The drizzle sauce is a simple mix of peanut butter, tahini, balsamic vinegar, garlic, and soy sauce (or coconut aminos). It’s creamy, nutty, slightly tangy, and brightens the whole dish
Cumin lamb meatballs reicpe
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Cooking notes and tips for juicy lamb meatballs
Here are a few simple things I learned while testing these baked lamb meatballs. These tips help you get juicy, tender results without breadcrumbs, whether you’re making Asian-style lamb meatballs or any type of lamb mince balls at home.
Mix gently – but mix well enough to bind
You don’t want to knead or overwork lamb — that makes meatballs dense and tough. But you do want to mix enough so everything holds together. In testing, I found the sweet spot: mix until the meat mixture just looks evenly combined, then stop. That makes sure meatballs don’t fall apart — but still stay soft.
Oven cooking and the right temperature
Lamb cooks fast, so a minute or two can change the texture a lot. At 400°F, 1.5-inch meatballs usually reach 155°F (juicier) at about 9–10 minutes total, and 160°F (full safety) at about 11–12 minutes total. Every oven is a little different, so a quick thermometer check is the best way to get the texture you want.
Tip: For softer meatballs, pull around 150–155°F. For full food safety, cook to 160°F.
The secret to tender, moist lamb meatballs
Grated shallot adds just the right amount of moisture and blends smoothly into the lamb, keeping the texture soft without making the mixture loose. It gives the meatballs a lighter bite without needing breadcrumbs.
Season boldly for the best flavor
Lamb has a rich taste, but it can fall flat if the seasoning is too light. Warm spices like cumin, five spice, and Sichuan peppercorn bring out the depth of the lamb in a way simple herbs can’t.
Tip: Lamb loves bold flavors — don’t be shy when seasoning.
A quick sauce makes the whole dish pop
A simple drizzle can completely transform baked lamb meatballs. The peanut–tahini sauce adds creaminess and brightness, making these meatballs work for dinner bowls or as easy lamb meatball appetizers.
Serving ideas
These cumin lamb meatballs are super versatile, whether you’re turning them into a cozy bowl, serving them as lamb meatball appetizers, or pairing them with fresh sides.
- Refreshing sides: A crisp, cool side is perfect with warm spiced lamb meatballs. Try them with Asian cucumber salad, a spoonful of bok choy kimchi, or a light Napa cabbage slaw for contrast.
- Rice or meal bowls: If you’re building a bowl with baked lamb meatballs, serve them over golden fried rice or pair them with crispy rice for a fun texture mix.
- Extra dipping sauces: If you love lamb meatballs with sauce, these pair really well with gluten-free teriyaki sauce, a little gluten-free hoisin sauce, or a sweet-spicy honey sriracha sauce.
FAQs
Usually it’s because the mixture wasn’t mixed enough to bind, or the aromatics were too chunky. Overpacking the meat or starting with very cold meatballs can also cause splitting.
Nope. This mixture holds together beautifully on its own. The coconut milk cream keeps things moist, and the grated shallot blends in to give the meatballs a soft, tender bite.
Yes. You can roll the meatballs, cover, and refrigerate them for up to a day. They firm up slightly in the fridge, which makes them even easier to bake the next day.
Yes. For the best texture, freeze them raw on a sheet pan until solid, then transfer to a bag. Bake straight from frozen and add a few extra minutes. Cooked meatballs also freeze well, though they’ll reheat a bit firmer.
Try these bite-sized meatball dishes next!
If you love these spiced lamb meatballs, here are a few more small-but-big-flavor recipes to try.
- Asian wonton meatball bites – juicy little chicken and shrimp bites with a crispy finish and a savory dipping sauce.
- Taiwanese popcorn chicken meatballs – tender, crunchy, and packed with bold Taiwanese night market flavors.
- Thai curry meatballs – cozy, saucy, and great with rice or noodles.
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Made these today! First meatballs I’ve ever made and they were perfect! I actually googled ‘ground lamb and cumin‘ because I wanted something reminiscent of Xi’an Famous Foods. When I saw you listed them as an inspiration I knew it would be perfect. Substituted some spices I didn’t have – used a little bit of allspice, ginger, nutmeg, cinnamon, pepper, salt, fish sauce and of course cumin. Still came out great! Will get the proper ingredients next time. I bet it’s even better. Thanks!
That’s great! That’s the beauty of lamb – it really can take on more flavor and spices. Thanks for sharing!
Made these tonight and they were soooo good! Used a pound of ground pork with one pound ground lamb. They were cooked perfectly following the recipe and so flavorful. Loved the sauce too, thinned it out and tossed some miracle noodles in it. Thanks for this one!
These are great!
Thanks so much !!
Wow, these look absolutely delicious!
These look amazing. Making them for dinner soon. Thanks for the inspiration.