Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of the Middle East! These succulent lamb meatballs, simmered in a rich, aromatic chickpea sauce, are not just a meal—they're an experience that will have your dinner guests begging for the recipe. With a perfect blend of warm spices and tender meat, this dish promises to turn an ordinary dinner into an extraordinary feast that celebrates the bold and comforting flavors of traditional Middle Eastern cuisine.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp cinnamon
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground lamb, finely chopped onion, minced garlic, cumin, coriander, cinnamon, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Shape the lamb mixture into uniform meatballs, approximately 1½ inches in diameter. You should be able to create about 12-16 meatballs depending on size.
- Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add a small amount of olive oil to prevent sticking.
- Carefully place the meatballs in the skillet and brown on all sides, turning gently to ensure even cooking. This should take about 6-8 minutes total.
- Once meatballs are browned, remove them from the skillet and set aside on a plate.
- In the same skillet, add drained and rinsed chickpeas and diced tomatoes. Stir to combine and create a sauce.
- Return the browned meatballs to the skillet, nestling them into the chickpea and tomato sauce.
- Reduce heat to low, cover the skillet, and simmer for 25-30 minutes, allowing the meatballs to cook through and the flavors to meld together.
- Check seasoning and adjust with additional salt and pepper if needed. The sauce should be slightly thickened and the meatballs cooked to an internal temperature of 160°F.
- Serve hot, garnished with fresh chopped parsley or mint, and accompanied by rice, couscous, or warm pita bread.
Tips
- For the most tender meatballs, avoid overmixing the meat. Gently combine ingredients just until they're incorporated to prevent tough texture.
- Use a meat thermometer to ensure your meatballs reach the perfect internal temperature of 160°F for safe and juicy results.
- If you want extra flavor, try toasting your spices in a dry pan for 30-60 seconds before adding them to the meat mixture. This will enhance their aromatic qualities.
- For a gluten-free version, you can use almond flour or gluten-free breadcrumbs as a binder if needed.
- Don't overcrowd the skillet when browning meatballs. Cook in batches if necessary to ensure each meatball gets a beautiful, even sear.
- Let the meatballs rest for a few minutes after cooking to help them retain their juices and maintain a tender texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 30g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 95mg
