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Middle Eastern Lamb Meatballs

Middle Eastern Lamb Meatballs

Serves 3-4

  • 1lb ground lamb
  • ½  tsp chili powder
  • ¼  tsp cinnamon
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp ground pepper
  • ¼  cup finely chopped mint
  • ¼  cup finely chopped onions
  • 2 cloves pasted garlic (very finely chopped)
  • 1 tsp sea salt

Directions

Combine all ingredients in a large bowl.

Using approximately 2 tablespoons of mixture, form into a ball. Repeat. Place your balls on a cookie sheet. (Line with wax paper or tin foil for easy cleanup).

Cook in a preheated oven at 375 for 10-15 minutes or until cooked through.

Notes:

Serve in soup, over quinoa, rice or roasted broccoli. Top with marinara or yogurt tahini sauce. Use leftover balls in an omelet for breakfast or in a wrap for lunch. Pop them in your mouth during the day for a quick snack.

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