Mediterranean Lamb or Beef Meatballs

Mediterranean Lamb Meatballs

I love lamb, but if it’s not your jam, use grass-fed beef in its place. The spices work just as well with beef. I also mix lamb and beef 50/50. See my meatball tips below before getting started.

• Serve these on top of hummus that is spread on a platter—like frosting on a cake.

• Sprinkle with fresh mint and pomegranate seeds, or more sesame seeds 

• Serve with basmati rice, couscous, or pita bread

Ingredients:

1/2 small white onion minced (finely chopped) or grated using a box grater 

1 clove garlic, minced (optional)

1 lb ground lamb (or beef), grass-fed

2 Tbls *unhulled or hulled sesame seeds

½ cup almond flour/meal, unseasoned breadcrumbs, or gluten-free breadcrumbs

1 egg

½ tsp or more sea salt 

Fresh ground pepper

1 tsp dried oregano 

1 tsp cumin

¼ tsp cinnamon

To garnish:

Fresh slivered or chopped fresh mint

Pomegranate arils

Drizzle of pomegranate molasses

Directions:

1. Preheat the oven to 400˚F degrees. 

2. To a dry, small sauté pan over medium heat, add the sesame seeds and swirl the pan over the heat to keep the seeds moving and from burning. Eventually, they will start to “pop.” Once this happens and you can smell them, remove them from the heat and into a bowl (large enough to add the remaining ingredients) and allow them to cool. 

3. Once the seeds are cool, add the remaining ingredients and blend well quickly. If the mixture is too soft, add the remaining breadcrumbs and mix just until blended. Overworking the meat melts the fat and makes a tougher meatball.

4. Check the seasoning by melting some butter or olive oil in a frying pan. Make a small coin sized flat patty and cook until done. Taste and adjust the seasoning if necessary by adding what’s missing to the raw mixture.

5. If you have time, chill the mixture for 30 minutes. 

6. Use a small scoop to scoop the mixture onto a parchment-lined sheet pan. I use a scoop of about two tablespoons, making smaller meatballs about 1 ½-inch in diameter. 

7. Portion all of the meatballs onto the baking sheet and then roll each into a ball. Leave a little room in between the meatballs, so they brown. 

8. A 1 ½-inch meatball takes about 15 minutes to cook through. Adjust time accordingly depending on the size. Check the internal temperature using an instant-read thermometer. 

• Meatballs should be 165˚F when served. If you’re going to add them to a sauce and continue cooking, cook the meatballs to about 140˚F and then add them to your sauce and check the temperature again when ready to serve.

Tips & Freezing instructions: 

• Place the parchment-lined sheet pan of uncooked meatballs in the freezer. After 1-2 hours, and once frozen, transfer the meatballs into freezer bags. Label and date. 

• You can bake the meatballs when frozen. Add 10 minutes to the cooking time, and then check the internal temperature.

• You can add frozen meatballs directly to the soup or brown them and then add them to the soup. Check internal temperature before serving.

• These meatballs are great with a light tomato sauce, in soups, sandwiches, and over pasta.

Ingredients:

1/2 small white onion minced (finely chopped) or grated using a box grater 

1 clove garlic, minced (optional)

1 lb ground lamb (or beef), grass-fed

2 Tbls *unhulled or hulled sesame seeds

½ cup almond flour/meal, unseasoned breadcrumbs, or gluten-free breadcrumbs

1 egg

½ tsp or more sea salt 

Fresh ground pepper

1 tsp dried oregano 

1 tsp cumin

¼ tsp cinnamon

To garnish:

Fresh slivered or chopped fresh mint

Pomegranate arils

Drizzle of pomegranate molasses

 Directions: