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| Healthy Lamb Meatballs |
"Lamb is usually a pretty fatty meat (with none of the good fats!). So I made up this recipe to satisfy my husband's cravings for lamb. Not only are they fast and easy, they are healthy and freeze well too. I serve this with rice and lentils (in rice cooker) with yogurt."
Ingredients :
- 1 pound ground lamb, or more to taste
- 1/2 cup shredded cabbage, or more to taste
- 1/3 cup diced onion
- 1 egg
- 1 1/4 tablespoons ground allspice
- 1 tablespoon freshly ground cardamom
- 1/4 teaspoon ground turmeric (optional)
- 1/4 teaspoon ground sumac (optional)
- salt and ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 50M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Boil lamb in a pot of water, breaking into small chunks with a spoon, until fully cooked, 5 to 10 minutes. Skim fat from water using a spoon and drain water from meat.
- Mix cooked lamb, cabbage, onion, egg, allspice, cardamom, turmeric, sumac, salt, and pepper together in bowl; roll into 1 1/2-inch balls. Arrange meatballs on a baking sheet.
- Bake in the preheated oven until meatballs are cooked through and browned on the outside, 25 to 30 minutes.
Notes :
- Coleslaw mix can be used for the shredded cabbage.
- I recommend freshly grinding the cardamom. It takes 60 seconds, a plastic bag, and the back of the spoon. It will make the meatballs and your house smell wonderful and you can use any extra in your coffee the next day!
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