Mariel here. A lamb recipe right after Easter? Sure, why not!
After finishing two deadlines for work, I’m short on words today, but I will say this: these are incredibly easy to make, everyone in my family inhaled them, and they work equally well rolled into a pita or speared by toothpicks. Make them, they’re delicious. And don’t skimp on the tzatziki.
Cinnamon-Spiced Lamb Meatballs
Makes 20-25 meatballs
Adapted from High Flavor, Low Labor
½-cup whole wheat breadcrumbs – stock
1 large yellow onion, roughly chopped – $1.19
½-cup loosely packed fresh flat-leaf parsley – $0.99
½-cup loosely packed fresh mint – $0.99
2 large cloves garlic – stock
½-teaspoon cinnamon – stock
¼-teaspoon cumin – stock
½-teaspoon chili powder – stock
¾-teaspoon salt – stock
Freshly ground black pepper – stock
1 heaping Tablespoon freshly grated ginger – $0.14
½-Tablespoon Thai red curry paste – $2.79
2 large eggs – stock
1¼ lbs ground lamb (I used 77% lean) – $6.99
Grand total assuming well-stocked kitchen: $13.09
Cost per meatball: $0.52
1. In a food processor armed with a steel blade, pulse the breadcrumbs, onion, parsley, mint, garlic, cinnamon, cumin, chili powder, salt, pepper, ginger, curry paste and eggs until a thick paste forms.
2. Transfer to a large bowl and combine with the ground lamb, using your hands to mix thoroughly. Cover the bowl with saran wrap and refrigerate for 30 minutes.
3. Preheat the oven to 375. Line 2 baking sheets with parchment paper.
4. Remove the lamb mixture from the fridge and create golf-ball-size mounds, arranging on the prepared baking sheets.
5. Bake the meatballs for 10 minutes, flip and bake for another 10 minutes.
6. Place cooked meatballs on a plate lined with paper towels to drain. Serve warm with homemade tzatziki.