Easy Herbed Lamb Meatballs are packed with flavors from roasted cumin and freshly chopped herbs and are quick to make. They are great for game day parties or hosting a large crowd. These meatballs are naturally gluten-free, paleo, and whole – 30 approved.
This post is sponsored by Sprouts Farmers Market.
I don’t know much about sports except that food and drinks are a big part of it. If you are hosting a big game day party or need a bite size appetizer, I’ve got you covered with herbed lamb meatballs. I am really excited about these meatballs because of ground lamb, an animal protein I don’t use very often. If you are curious about lamb or need a starter recipe, this is a flavorful & easy one to try.
I grew up eating goat in Nepal (see: Nepali Style Goat Pakku) but goat meat is not something you find at mainstream grocery stores or restaurants. The closest thing to a goat is lamb (lamb is a baby sheep) even though they are two different species. I personally find goat meat to have less milder flavor compared to lamb but when cooked right, I like them both.
When cooking lamb or goat, the key is the right combination of seasonings to balance out the strong flavor. I seasoned herbed lamb meatballs with roasted cumin, mint, parsley, & rosemary as it compliments lamb very well. I made similar lamb meatballs for DFW Bloggers Summer Potluck which were enjoyed by everyone so I thought it would be a great recipe for entertaining a large crowd!
You can prepare everything ahead of time for herbed lamb meatballs and simply panfry them right before your guests arrive. If you are pressed on time, you can probably panfry them ahead of time and reheat them at a later time too.
If you are making a batch for a party, I suggest you double it because these herbed lamb meatballs work great on a wrap such as this one, topping for your salad, or a hearty bowl with grains + roasted veggies! I hope you will give Herbed Lamb Meatballs a try soon and if you make them, don’t forget to tag @foodpleasureandhealth on instagram!
Ground lamb can be tricky to find at grocery stores but I always get mine at Sprouts in the meat and seafood section. The butchers are always helpful if you can’t locate it, just ask for help or if you have any other meat or seafood questions, they are there for you!!
Herbed Lamb Meatballs
Author: Dixya @food, pleasure, and health Serves: 18-20 meatballs
1 tablespoon cumin seed
1 lb ground lamb (available at the meat & seafood section at Sprouts, Old Tyme Butcher)
2 tablespoon tomato paste
1 large egg
6 sprigs fresh mint, finely chopped
4 sprigs fresh parsley, finely chopped
2 sprigs fresh rosemary, stem removed and finely chopped
2 teaspoon ground cumin
1 teaspoon red chili powder
salt, to taste
2 tablespoon for pan frying meatballs
Heat a small pan over medium heat and roast cumin seed until slightly brown and fragrant. Stir the cumin seeds to prevent it from burning.
Use mortar pestle to roughly crush cumin seeds.
In a large bowl, combine ground lamb with roasted cumin seed, tomato paste, egg, freshly chopped herbs, ground cumin, red chili powder, and salt.
Mix all the ingredients well and refrigerate the mix for 30 minutes or so if you have time.
Use a tablespoon spoon to shape the mixture into meatballs.
Heat oil in a heavy bottom pan like cast iron skillet to medium.
Cook meatballs for 6-8 minutes on each side, or until the internal temperature reaches 160F.
If using a small pan, cook meatballs in batches. Turn down the heat if it starts to brown too quickly and do not press meatballs while cooking.
Serve it hot.
Serve Herbed Lamb Meatballs with yogurt – mint sauce. I make with plain Greek yogurt, freshly chopped mint, garlic cloves, lemon juice, salt, and pepper.
More game day inspiration:
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