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Spiced Lamb meatballs
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  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon ground chipotle chiles
  • 1 small onion, finely diced
  • 1 teaspoon Olive Oil or Coconut Oil
  • 1 pound ground lamb
  • 2-3 scallions, diced (green and white)/li>
  • 2 tablespoons fresh Oregano
  • , finely chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon finely grated peeled ginger

Equipment Needed

  • Spice mill or coffee grinder (that you only use for spices)
  • Wooden skewers (soak in cold water for 30 minutes to prevent burning)


    Preheat broiler.

  1. In a small sauté pan add caraway, coriander and cumin seeds over medium heat. Stay close to the pan for about 2 minutes. They will become aromatic and start to darken a bit. Remove from heat and let cool.
  2. Take your spice mill or coffee grinder, add seeds and grind until fine.
  3. In your small sauté pan add a little oil and sauté onions for about 3 minutes. Remove then cool.
  4. In a large bowl combine well the ground lamb, ground spices, and chipotle chiles, onion, oregano, salt and ginger. Form mixture into tablespoon-size (1″-diameter) meatballs.
  5. If grilling then set in wooden skewers over medium heat for about 5 minutes on each side.
  6. If baking in the oven – set oven to 350 degrees F and bake for 10-12 minutes and turn occasionally.

NOTE: If you are baking you don’t need to set in wooden skewers. I like to on the grill as it is easier to handle and manage.

Cindy Barbieri
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One comment

  1. The directions mention chilpotle, but it’s not on the ingredients list. And oil in listed twice, but only once in the directions.

    I’m going to go try this right now, anyway!

    Comment by Kathy on March 24, 2012 at 12:41 am


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