Za’atar-Spiced Lamb Meatballs
Lamb meatballs are easy to make and perfectly spiced with this easy seasoning blend. Serve with veggies, couscous, or pita for a fun, unique meal.
- 1 pound ground lamb
- 1 and 1/2 teaspoons za’atar
- 1 teaspoon ground cumin
- 1 teaspoon dried minced onion
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1-2 tablespoons olive oil
- for serving: pita or couscous; chopped cucumber, tomatoes, tzatziki, fresh herbs, etc.
Add lamb and all seasonings to a medium bowl. Mix well to combine. Scoop into roughly 1”-sized portions, and gently roll and press these into smooth round meatballs. (It helps to do this with slightly wet hands.)
Preheat oven to 375 degrees F.
Warm oil in a large oven-proof skillet set over medium-high heat. When oil is shimmering, add as many meatballs as fit without touching or crowding the pan. Cook, turning the meatballs every minute or so, until they are browned on most sides. Transfer the first batch of meatballs to a plate, and repeat with remaining batches until all are browned.
Return all meatballs to the skillet and transfer to the oven to bake for 5-7 minutes, until cooked through. Remove and serve as desired.
- Onion and Garlic. Feel free to sub fresh onion and/or garlic for the dried varieties if you like. Roughly 1/3 cup chopped yellow or white onion and 1-2 cloves minced garlic would be a good starting point.
- Cooking Temperature. The FDA and the American Lamb Board recommend cooking ground lamb to an internal temperature of 160 degrees F. I highly recommend using an instant read thermometer to take all the guesswork out of this!
Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!