Spiced Lamb Meatballs Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Onion1 Medium
 Garlic1 Clove (5 gm)
 Fresh ginger/1/4 teaspoon ground ginger1 Inch
 Olive oil/Salad oil2 Tablespoon
 Salt1 1⁄2 Teaspoon
 Ground cumin seed1 Teaspoon
 Ground coriander1 Teaspoon
 Curry powder1 Teaspoon
 Canned tomato sauce8 Ounce
 Water1 Cup (16 tbs)
 Lean ground lamb2 Pound
 Wheat germ1⁄4 Cup (4 tbs)
 Chopped coriander/Parsley2 Tablespoon
 Ground allspice1⁄2 Teaspoon
 Steamed rice3 Cup (48 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3955 Calories from Fat 2330

% Daily Value*

Total Fat 259 g399%

Saturated Fat 100.9 g504.3%

Trans Fat 0 g

Cholesterol 1085.2 mg

Sodium 4809.2 mg200.4%

Total Carbohydrates 210 g70%

Dietary Fiber 17.6 g70.3%

Sugars 19.6 g

Protein 190 g379.2%

Vitamin A 71.2% Vitamin C 72.6%

Calcium 43.5% Iron 182.4%

*Based on a 2000 Calorie diet


Using a Dutch oven, over medium heat, saute the onion, garlic, and fresh ginger, if used, in oil until golden.
Add 1/2 teaspoon of the salt, cumin, coriander, curry, and ground ginger if used; saute 1 minute.
Pour in the tomato sauce and water (lover and simmer while shaping meatballs.
Mix together the ground lamb, wheat germ, eggs, and the remaining 1 teaspoon salt.
Shape into 1 1/4-inch balls.
Drop into the simmering sauce, cover, and simmer 20 minutes or until meatballs are no longer pink inside.
Sprinkle with the fresh coriander and allspice.
Serve on plates with rice alongside.


mselway000 profile page

mselway000 says :

I was in a time crunch and Google'd this recipe. I prepared it as instructed and it came off AMAZING!... My wife (my food critic) was really pleased with it, as was I. Had never experimented with this combination of spices but it was worth going back to the store for a couple of things. My only observation on preparation is that in a simmering pot the meatballs were better after 40 minutes. Still very moist and definitely cooked through.
Posted on: 13 December 2009 - 11:30am