These lamb meatballs can be served a variety of ways – as an appetizer, over a fresh salad, or over rice with a side of freshly sliced cucumber and tomato. They are especially delicious with our Lemon Tahini Dressing drizzled on top!
- 1 pound of ground lamb
- 5 cloves garlic minced
- 1 tablespoon fresh mint finely chopped
- ½ teaspoon lemon zest
- Juice of ½ lemon
- 1 tablespoon cumin
- 1 tablespoon olive oil (or sunflower oil)
- 1 teaspoon cinnamon
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 2 teaspoons salt (or reduce to 1 teaspoon if you prefer a less salty version)
Preheat oven to 375° F.
Add all of the ingredients in a mixing bowl. Using your hands, thoroughly combine all of the ingredients.
Using a tablespoon-size spoon/scoop for size consistency, shape the lamb mixture into balls and transfer to a baking sheet.
Bake the lamb meatballs for 15 minutes and serve while hot.
This recipe is inspired by a dear, life-long friend whose Lebanese family introduced me to the many flavors and spices often enjoyed in their home.