Course
SnackProtein
Servings
2
Tips & Tricks:
- 🔪 Skip steps with knife if you completed Prep Day!
- 🔪 Meatballs can be prepped and stored in the fridge raw, covered in plastic wrap (up to overnight), or completely cooked in an airtight container once cooled.
- 🚨 Check out the Leftover Alert at the end of this recipe.
- 🌶 Use any spices you already have on hand for the meatballs, such as garlic powder, cayenne, paprika, or a pre-mixed spice mix you love.
Ingredients:
- 1 pound freshly ground lamb, or beef, pork, chicken, or turkey
- 1/2 onion
- 1 egg
- ¼ teaspoon ground allspice
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander seed
- ½ teaspoon paprika
- Dash cinnamon
- Coarse salt and freshly ground pepper
- 4 tablespoons chopped fresh cilantro or parsley
Directions
- 🔪 Prep Meatballs
- Put the ground lamb in a medium bowl, along with the rest of the meatball ingredients.
- Mix thoroughly.
- Form the lamb into 4 inch balls, or however big you would like them.
- If prepping ahead, place meatballs on a tray, cover with plastic wrap, and refrigerate for up to 1 day.
- Cook Meatballs
- Heat up the broiler and place the oven shelf close to the top.
- Place the tray of meatballs under the broiler (plastic wrap removed) after it's been heating up for about 10 minutes.
- Cook meatballs, turning once, until they are golden brown, for about 10-20 minutes (depending on how big you rolled them).
- Internal temperature should reach 165.
Reheating Options
- Reheat the meatballs in a bowl with a splash of water, covered with a paper towel, in the microwave for 1-2 minutes.
- Or enjoy at room temp by placing them uncovered on the counter
🚨Leftover Alert
- You’ll most likely have a few extra meatballs if you use a full pound of ground meat.
- Double the meatballs part of the recipe and enjoy meatballs all week. Great for snacking, eating with red sauce and, or chop up and add to your Eggy Cups!
