Spicy Mediterranean Lamb Meatballs

To make spicy Mediterranean lamb meatballs, start by mixing 350 g of lamb mince with 2 egg yolks, 2 tbsp of panko breadcrumbs, grated onion, cumin powder, paprika, salt, and chopped coriander. Allow the mixture to marinate for 30 minutes, then shape it into 12 meatballs. Brown the meatballs in olive oil, then bake them in a preheated oven at 200°C for 10 minutes. For the sauce, sauté chopped onion, then add grated tomatoes, garlic, and ginger. Blend the mixture, add spices, and simmer before adding the meatballs to coat them in the sauce.

If you're looking for substitutions for lamb in this spicy Mediterranean meatball recipe, you can use ground beef, turkey, or chicken as alternatives. For a vegetarian option, consider using lentils or chickpeas blended with breadcrumbs and spices to create a similar texture and flavor profile.

To store leftover spicy Mediterranean lamb meatballs, let them cool completely, then transfer them to an airtight container. They can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, ensure they are heated through to an internal temperature of 74°C (165°F).

For a complete meal with spicy Mediterranean lamb meatballs, consider serving them with turmeric rice, which complements the flavors beautifully. You can also add a dollop of Greek yogurt for creaminess, a fresh salad, or warm pita bread to soak up the sauce.

Yes, you can make this spicy Mediterranean lamb meatball recipe gluten-free by substituting the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Always check the labels of your ingredients to ensure they are gluten-free.