Rating: 2 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Lamb is usually a pretty fatty meat (with none of the good fats!). So I made up this recipe to satisfy my husband's cravings for lamb. Not only are they fast and easy, they are healthy and freeze well too. I serve this with rice and lentils (in rice cooker) with yogurt.

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Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Boil lamb in a pot of water, breaking into small chunks with a spoon, until fully cooked, 5 to 10 minutes. Skim fat from water using a spoon and drain water from meat.

  • Mix cooked lamb, cabbage, onion, egg, allspice, cardamom, turmeric, sumac, salt, and pepper together in bowl; roll into 1 1/2-inch balls. Arrange meatballs on a baking sheet.

  • Bake in the preheated oven until meatballs are cooked through and browned on the outside, 25 to 30 minutes.

Cook's Notes:

Coleslaw mix can be used for the shredded cabbage.

I recommend freshly grinding the cardamom. It takes 60 seconds, a plastic bag, and the back of the spoon. It will make the meatballs and your house smell wonderful and you can use any extra in your coffee the next day!

Nutrition Facts

256 calories; protein 21.4g; carbohydrates 4g; fat 16.9g; cholesterol 122.4mg; sodium 123.4mg. Full Nutrition
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