Meatballs are awesome. Let’s just get that out of the way.
You can take any kind of minced meat, any of your favourite herbs and spices, chuck them in the oven and add your a sauce of your choice. So easy, so versatile.
This recipe is a total crowd pleaser; great for any Christmas or holiday party, or even just a weeknight dinner.
Serve them over some yoghurt and mint pesto (below) as a main, with tomato sauce and zoodles for the kids, or make them bite-sized and serve as canapés!
Tweak them any way you wish – omit the chilli, use different meats, different herbs, add some dried spices… the possibilities are endless!
Spicy Lamb Meatballs
Serves 4 (as a main)
Gluten free, Paleo-friendly, Keto, Dairy-free optional
1 large egg
1/2 cup almond meal
1/2 tsp ground cumin
1/4 tsp dried chilli flakes
1/4 tsp ground turmeric
1/4 cup finely chopped parsley, plus 1 cup parsley leaves
2 Tbsp plus 1/2 cup EVOO
1 tsp sea salt
2 garlic cloves, divided
500g ground lamb (beef works great as well)
2 cups mint leaves
3 Tbsp golden raisins
Plain yoghurt or kefir (for serving)
- Preheat oven to 220C. Combine egg, almond meal, cumin, chili, turmeric, finely chopped parsley, 2 Tbsp oil and salt in a large bowl. Finely grate in 1 clove of garlic. Add lamb and mix with your hands until evenly distributed.
- Gently roll meat mixture into balls (about the size of a golf ball). Place on a rimmed baking sheet. Bake meatballs until browned and cooked through, 8-10 mins.
- Meanwhile, puree mint, raisins, parsley leaves, garlic m, 1/2 cup oil, and a big pinch of salt in a blender until smooth. Season with more salt if needed.
- To serve, spread yoghurt over plates and top with meatballs and a good drizzle of pesto.