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

1. 🔪 Prep Meatballs
1. Put the ground lamb in a medium bowl, along with the rest of the meatball ingredients.
2. Mix thoroughly.
3. Form the lamb into 4 inch balls, or however big you would like them.
4. If prepping ahead, place meatballs on a tray, cover with plastic wrap, and refrigerate for up to 1 day.
2. Cook Meatballs
1. Heat up the broiler and place the oven shelf close to the top.
2. Place the tray of meatballs under the broiler (plastic wrap removed) after it's been heating up for about 10 minutes.
3. Cook meatballs, turning once, until they are golden brown, for about 10-20 minutes (depending on how big you rolled them).
4. Internal temperature should reach 165.

Reheating Options

1. Reheat the meatballs in a bowl with a splash of water, covered with a paper towel, in the microwave for 1-2 minutes.
2. Or enjoy at room temp by placing them uncovered on the counter

🚨Leftover Alert

1. You’ll most likely have a few extra meatballs if you use a full pound of ground meat.
2. 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!