Lamb Meatballs
- Yield: 21 meatballs 1x
Ingredients
Units
Scale
- 3 lbs. good-quality ground lamb (or half lamb and half ground beef)
- 3/4 cup chopped cilantro
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 cup of prepared tzatziki (recipe above)
- coconut oil, for frying
- extra virgin olive oil, for frying
Instructions
- Place all ingredients in a large bowl and combine with a large fork. (Don’t use hands to mix or it will compress the meat and make it tough.)
- Heat a large saute pan to medium low. Once hot, add some coconut oil and olive oil coming up about 1/2 inch in the pan.
- Scoop meatballs out (I used round spring-handled ice cream scoop). Roll and shape with hands. Flatten the tops a bit.
- Fry in batches in pan until nice and brown, flip and brown the other side and cook through.
- You may keep them warm by placing cooked meatballs on a cooling rack fit inside a sheet pan with sides and keeping in an oven set on 250F.
- Serve with extra tzatziki on the side.
