Spiced Lamb Meatballs with Chopped Salad and Labneh (Edit recipe)

These Spiced Lamb Meatballs are easy, delicious and loaded with flavour. Try them alongside a fresh chopped salad and some creamy labneh

4 hours

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	734
Fat:	60 g
Carbohydrates:	17 g
Protein:	34 g
Cholesterol:	154 g
Sodium:	999 mg
Fiber:	3 g
Sugars:	7 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 3

Ingredients

For the Spiced Lamb Meatballs

1 tsp whole Coriander Seeds
.5 tsp Whole Cumin Seed
1 tsp Smoked Paprika
1 tsp Kosher Salt
.5 tsp Aleppo Pepper, substitute .5 teaspoon crushed red chile flakes
.25 tsp Black Pepper, freshly-cracked
1 lb Ground Lamb, substitute lean ground beef
.5 White Onion, medium, finely chopped
1 Tbsp Parsley, finely chopped, plus extra for garnish
.25 tsp Baking Soda
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Unsalted Butter, substitute ghee
.5 Lemon, juiced
10 oz Labneh
.5 tsp Sumac

For the Chopped Salad

1 pint Cherry Tomato, sliced in half
2 Persian Cucumber, diced
.5 White Onion, diced
1 Tbsp Parsley, finely chopped
2 Tbsp Extra Virgin Olive Oil
.5 tsp Sumac
.25 tsp Sea Salt, flakey, plus more to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Spiced Lamb Meatballs:

Add the coriander seeds and cumin seeds to a dry, cold skillet and place over medium-low heat. Gently toast the spices, stirring often, until fragrant and golden. Transfer the spices to a mortar and pestle or spice grinder along with the paprika, salt, Aleppo pepper and black pepper and grind to a fine powder.
In a bowl, combine the lamb, spice mixture, onion, parsley and baking soda. Mix to combine and shape into 1-tablespoon sized meatballs. Cover and refrigerate 4 hours to overnight.
Preheat a skillet over medium heat. Add the olive oil and butter and heat until the butter has melted. Add the meatballs and cook, undisturbed, until the bottoms are golden brown, around 4 minutes. Flip and cook the other sides until golden brown all over and the thickest part of the meatballs register at least 145F internally, around 4 more minutes. Transfer the meatballs to a serving platter and set aside.
Return the pan over medium-low heat and deglaze with the lemon juice. Scrape off any brown bits on the bottom of the pan and pour the pan drippings overtop of the meatballs. Garnish the meatballs with a pinch of sumac and some chopped parsley and serve with the labneh and chopped salad.

For the Chopped Salad:

In a bowl, combine the tomatoes, cucumbers, onion, parsley, olive oil, sumac, and salt. Toss everything to incorporate, taste for seasoning and adjust with salt as desired.