Spiced Lamb Meatballs with Chopped Salad and Labneh

Ingredients

• 1 lb ground lamb (can be prepared in advance)
• 1 tsp coriander seeds (toasted and ground for best results)
• 1 tsp cumin seeds (toasted and ground for best results)
• baking soda (a pinch; gives a soft and fluffy texture)
• salt (to taste)
• black pepper (to taste)
• 0.5 cup labneh (substitute tahini for Paleo/Whole30)
• 1 cucumber (for chopped salad)
• 2 tomatoes (for chopped salad)
• 0.25 red onion (finely diced for salad)
• fresh parsley (chopped for salad)
• 2 tbsp olive oil (for cooking meatballs and dressing salad)

Steps

1. 1

   Toast the coriander and cumin seeds in a dry pan over medium heat until fragrant, then grind them into a fine powder using a mortar and pestle or spice grinder.

2. 2

   In a large bowl, combine the ground lamb, ground toasted spices, a pinch of baking soda, salt, and black pepper. Mix well to incorporate.

3. 3

   Form the lamb mixture into small, bite-sized meatballs. These can be prepared in advance and chilled until ready to cook.

4. 4

   Prepare the chopped salad by dicing the cucumber, tomatoes, and red onion. Toss with chopped parsley and a drizzle of olive oil.

5. 5

   Heat a skillet over medium-high heat with a splash of olive oil. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.

6. 6

   Spread a generous dollop of labneh (or tahini) onto a serving plate or bowl.

7. 7

   Top the labneh with the cooked meatballs and the fresh chopped salad. Serve immediately, optionally with steamed rice or grilled vegetables.

Notes

To keep the recipe Paleo and Whole30 compliant, omit the labneh or substitute it with tahini. The baking soda is a key tip for ensuring the meatballs remain soft and fluffy rather than dense.

Nutrition per serving

• main
• dinner
• lunch
• lamb
• meatballs
• middle eastern
• quick meal
• high protein