This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It is all right for the lion and the lamb to lie down together if they are both asleep, but if one of them begins to get active, it is dangerous."
-Christina Eastman, Feminist
This recipe is great both hot and cold and the Mint Cucumber Yogurt really makes this even better.
Ground lamb in America is not all that common. We simply don't eat much lamb. If you can't find lamb, lean ground beef will do but not be quite as flavorful. If you know a good butcher, ask them to grind your ground lamb leaner. Alternatively, you can buy part of a leg of lamb and grind it yourself in the food processor.
Servings: 4 | Serving size: 4 ounces lamb (about 5 meatballs)
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes good leftovers (maybe even better cold than hot).
Serve with Jasmine Rice or Easy Couscous or Jasmine Rice - Low Sodium Version or Brown Rice or Middle Eastern Spiced Potatoes or Middle Eastern Spiced Potatoes - Low Sodium Version
Serve with Green Beans with Red Onion or Cucumbers in Yogurt with Mint or Minted Carrots or Minted Carrots - Low Sodium Version
|1 lb||ground lamb|
|2 cloves||garlic (minced)|
|1 large||shallot (minced)|
|1/4 cup||cilantro (chopped)|
|1/4 tsp||ground nutmeg|
|1/4 tsp||ground cinnamon|
|1 tsp||ground cumin|
|2 Tbsp||non-fat Greek style yogurt|
|fresh ground black pepper (to taste)|
Place a large skillet in the oven and preheat to 375°F.
Mix together the ground lamb, garlic, shallot, cilantro, nutmeg, cinnamon, turmeric, cumin, yogurt, salt and pepper until well blended.
Divide the lamb mixture into 4 pieces. Roll each of the four pieces into 5 meatballs.
Spray the pan in the oven with oil. Add the lamb meatballs. Cook for about 8 minutes and then shake the pan to stir the meatballs. Cook for another 12 minutes shaking about three times until well done. Serve.
Serving size: 4 ounces lamb (about 5 meatballs)
Amount Per Serving
|Calories 172||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 0g||4%|
|Vitamin A 5%||Vitamin C 4%|
|Calcium 4%||Iron 14%|
|Vitamin K 3 mcg||Potassium 473 mg|
|Magnesium 33 mg|