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Spiced Lamb Meatballs

Meat.central's picture
  Onion 1 Medium
  Garlic 1 Clove (5 gm)
  Fresh ginger/1/4 teaspoon ground ginger 1 Inch
  Olive oil/Salad oil 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Ground cumin seed 1 Teaspoon
  Ground coriander 1 Teaspoon
  Curry powder 1 Teaspoon
  Canned tomato sauce 8 Ounce
  Water 1 Cup (16 tbs)
  Lean ground lamb 2 Pound
  Wheat germ 1⁄4 Cup (4 tbs)
  Eggs 2
  Chopped coriander/Parsley 2 Tablespoon
  Ground allspice 1⁄2 Teaspoon
  Steamed rice 3 Cup (48 tbs)

Using a Dutch oven, over medium heat, saute the onion, garlic, and fresh ginger, if used, in oil until golden.
Add 1/2 teaspoon of the salt, cumin, coriander, curry, and ground ginger if used; saute 1 minute.
Pour in the tomato sauce and water (lover and simmer while shaping meatballs.
Mix together the ground lamb, wheat germ, eggs, and the remaining 1 teaspoon salt.
Shape into 1 1/4-inch balls.
Drop into the simmering sauce, cover, and simmer 20 minutes or until meatballs are no longer pink inside.
Sprinkle with the fresh coriander and allspice.
Serve on plates with rice alongside.

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1 Comment

mselway000's picture
I was in a time crunch and Google'd this recipe. I prepared it as instructed and it came off AMAZING!... My wife (my food critic) was really pleased with it, as was I. Had never experimented with this combination of spices but it was worth going back to the store for a couple of things. My only observation on preparation is that in a simmering pot the meatballs were better after 40 minutes. Still very moist and definitely cooked through.
Spiced Lamb Meatballs Recipe