lamb, cumin, ginger, ghee, garlic
Meatballs are a dynamite finger food and must-have party fare. We created these meatballs so you’ll always have a killer, crowd-pleasing recipe to rely on, even if you’re short on time.
This sure-to-please recipe pairs well with our Blitz sauce, barbecue sauce, curry sauce, and more. Whatever sauce you choose, these little spheres of meaty goodness are packed with protein and are a quick, easy snack food for even the pickiest of eaters. Make a pile, because these are going to disappear FAST.
1 ¼ pounds ground lamb*
1 ½ teaspoons ground cumin
1 teaspoon ground ginger
Kosher salt, to taste
Black pepper to taste
1–2 tablespoons ghee*
3 garlic cloves, minced
In a large mixing bowl, combine the lamb, cumin, ginger, and a pinch of both salt and pepper. Mix well.
To make individual meatballs, roll a small serving of the meat mixture, about the size of your inner palm, into a small ball. They will shrink as they cook, so err on the side of large. Set aside on a plate. Once all the meat has been formed into balls, cover the plate with plastic wrap and cool in the fridge for an hour.
Melt 1 tablespoon of ghee in a large skillet over medium/medium-high heat. Once melted, add in the garlic and sauté until golden brown, but not burned. The garlic will flavor the skillet and add a delicious depth of flavor to the meatballs, which will also get cooked in the same skillet.
Add in the remaining tablespoon of ghee, if necessary, and the refrigerated meatballs into the skillet. Stir or turn the meatballs frequently so they brown evenly on all sides (about 3–5 minutes).
Reduce heat to medium-low and place a lid on the skillet. Let the meatballs cook for an additional 10 minutes. As needed, test the meatballs’ doneness by gently cutting one open and checking for pinkness.
If no pink remains, remove the skillet from the heat and let sit for another 5 minutes. (To get the best flavor, meat needs time to settle before being plated.)
Finally, throw the finished meatballs in a bowl or on a serving plate (leaving out the minced garlic) and place toothpicks in each one for presentation, if desired. Serve with your favorite dipping sauce or condiment!
Pro Tip 1:
To feed 4 people, use 1 ¼ pounds of lamb. But this is a great recipe to make for large groups of, say, 8–12 people. To serve more, simply multiply the ingredient measurements accordingly (2x for 8 people or 3x for 12 people).
Pro Tip 2:
If you don’t have ghee, you can also use clarified butter or extra virgin olive oil.