Prepare to embark on a culinary journey that will transform your ordinary weeknight meal into an extraordinary gastronomic adventure! These Cumin Spiced Lamb Meatballs with Chimichurri Drizzle are not just a recipe—they're a passport to Middle Eastern flavor that will tantalize your taste buds and impress even the most discerning dinner guests. With a perfect balance of aromatic spices and a zesty chimichurri sauce, these meatballs promise to elevate your cooking game from mundane to magnificent in just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb ground lamb
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1/4 cup olive oil
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red wine vinegar
- 1 tsp red pepper flakes
Instructions
- In a large mixing bowl, combine ground lamb, ground cumin, paprika, garlic powder, onion powder, half of the chopped parsley, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Using clean hands, form the lamb mixture into uniform meatballs approximately
- 5 inches in diameter. You should yield about 12-16 meatballs depending on size.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the meatballs in the pan, ensuring they are not overcrowded.
- Cook meatballs for 4-5 minutes per side, rotating gently to ensure even browning and a golden-brown exterior. The internal temperature should reach 160°F for fully cooked lamb.
- While meatballs are cooking, prepare the chimichurri by combining remaining parsley, cilantro, red wine vinegar, red pepper flakes, remaining olive oil, salt, and pepper in a small bowl. Whisk until well combined.
- Once meatballs are fully cooked, transfer to a serving platter and let rest for 2-3 minutes to allow juices to redistribute.
- Drizzle chimichurri sauce generously over the meatballs just before serving. Garnish with additional fresh herbs if desired.
Tips
- Meat Mixing Mastery: Always mix meatball ingredients with your hands to ensure even distribution of spices and prevent overworking the meat, which can make meatballs tough.
- Temperature is Key: Use a meat thermometer to ensure lamb reaches 160°F for safe consumption while maintaining juiciness.
- Pan Performance: Use a heavy-bottomed skillet for even heat distribution and perfect browning. Cast iron works wonderfully!
- Chimichurri Hint: Prepare the sauce while meatballs cook to maximize flavor melding and save time.
- Resting Ritual: Always let meatballs rest for 2-3 minutes after cooking to redistribute internal juices, ensuring maximum tenderness.Pro tip: For an extra flavor boost, toast your cumin and paprika in a dry skillet for 30 seconds before mixing into the meat mixture!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 22g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 90mg
