Lamb Meatballs with Lemon, Cumin and Mint
Mediterranean Middle East flavours at it’s finest. I love using fresh herbs when I can, especially in lamb dishes. The fresh herbs and lemon really compliment the stronger flavour profile of lamb.
I also add the quick oat flakes because they absorb the juices when the meatballs are baking and help make them soft. I have also made this dish with some finely chopped onion and it was super delicious. If you are onion fan you should add it. I like to add cooked onion vs raw, it is just my personal preference. Just throwing ideas out here.
The recipe is for one package of ground lamb which is approximately 1 pound. If you are making a larger quantity just double or triple the spice mix and ingredients.
I served this with cooked garlic zucchini noodles and a fresh salad. This also pairs well with a variety of sauces. Traditional yogurt based dipping sauces or tahini based sauces would go great.
Enjoy!
Ingredients
- 1 package of ground lamb (1 lb)
- Zest of a full lemon
- ½ cup of fresh parsley
- 1 tsp of dried oregano
- ¼ cup of fresh chopped mint leaves
- ½ tsp of ground cumin
- ½ tsp of smoked paprika
- ¼ tsp of garlic powder
- ½ tsp of ground coriander
- ¼ cup of quick oat flakes
- ¼ cup of unsweetened almond milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- In a bowl combine the quick oat flakes and almond milk and set aside.
- Place the lamb in a bowl. Season with salt and pepper.
- Add the lemon zest, parsley, oregano, mint leaves, garlic powder, smoked paprika, cumin, and coriander. Mix to combine.
- Add in the soaked up quick oat flakes and mix together.
- Roll into 1-inch meatballs and place on the sheet pan. Bake for 15 – 20 minutes.
- Drizzle or dip your meatballs in your favourite sauce.
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