Ground lamb, unlike ground beef, is not a meat that graces the American table as often as it should. Shepherds Pie is one of the few dishes that has ground lamb as an ingredient, but it is often substituted with ground beef or ground turkey.
Lamb is a very popular meat in other areas of the world, including Europe, countries along the Mediterranean, the Middle East and Central Asia. Australia and New Zealand not only eat a good amount of lamb, but export it to others countries, as well.
This simple recipe for lamb meatballs makes cooking lamb accessible to all. The meatballs make an excellent appetizer or hors d’oeuvre. Serve the meatballs along with rice pilaf and a salad for a delicious meal.
Recipe: Middle Eastern Lamb Meatballs
- 1 pound ground lamb
- 1/2 teaspoon sea salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
- 1/4 teaspoon crushed marash chile pepper
- 1/4 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 1/2 cup low sodium chicken broth
- In a large bowl, mix together all the ingredients.
- Pinch off about a tablespoon of meat at a time, rolling it between your palms, forming the meat into small meatballs.
- Heat the oil over medium high flame in a large nonstick skillet.
- Brown the meatballs on all sides, about 3-4 minutes.
- Add the chicken broth, cover the pan, and let the meatballs cook for an additional 5-7 minutes, or until cooked through.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6