Get ready to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Xi'an, China! These cumin lamb meatballs are not just another recipe—they're a flavor explosion that combines the rich, earthy warmth of cumin with the succulent tenderness of lamb. Whether you're a spice enthusiast or just looking to impress your dinner guests, these meatballs promise an unforgettable dining experience that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb ground lamb
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- Fresh cilantro for garnish
Instructions
- In a large mixing bowl, combine ground lamb, minced garlic, cumin, chili powder, salt, and black pepper. Mix the ingredients thoroughly using your hands to ensure even distribution of spices.
- Crack the egg into the meat mixture and continue mixing until the egg is fully incorporated. The egg will help bind the meatballs and keep them moist during cooking.
- Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for 15 minutes. This resting period allows the flavors to meld and makes the meat easier to shape.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Remove the meat mixture from the refrigerator and begin forming uniform meatballs. Use your hands to roll the mixture into golf ball-sized portions, approximately
- 5 inches in diameter.
- Arrange the meatballs on the prepared baking sheet, leaving some space between each to ensure even cooking. They should not be touching each other.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, turning the meatballs halfway through cooking to ensure they brown evenly.
- Check the internal temperature of the meatballs with a meat thermometer. They should reach 160°F (71°C) to ensure they are fully cooked.
- Once cooked, remove the meatballs from the oven and let them rest for 3-5 minutes to allow the juices to redistribute.
- Garnish with freshly chopped cilantro before serving. These meatballs can be served over rice, in a wrap, or as an appetizer with a dipping sauce.
Tips
- Meat Selection: Choose ground lamb with a moderate fat content (around 15-20%) to ensure juicy, flavorful meatballs.
- Spice Blending: When mixing spices, use your hands to ensure even distribution and maximum flavor infusion.
- Chilling Time: Don't skip the 15-minute refrigeration—this helps the meat bind together and intensifies the spice flavors.
- Even Sizing: Use a small ice cream scoop or weigh each meatball to ensure uniform cooking and presentation.
- Avoid Overcrowding: Leave space between meatballs on the baking sheet to promote even browning and crispy exteriors.
- Temperature Check: Always use a meat thermometer to ensure the meatballs reach 160°F for safe consumption.
- Resting Period: Allow meatballs to rest after cooking to redistribute juices and maintain moisture.
- Serving Suggestions: Pair with steamed rice, flatbreads, or a cooling yogurt sauce to balance the robust spices.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 2g
Protein: 22g
Fat: 21g
Saturated Fat: 9g
Cholesterol: 110mg
