lamb kofta meatballs

Lamb Kofta Meatballs

I had started out one night thinking I’d make lamb and spinach meatballs, but I found I was low on eggs, and wanted to use what I had for something else. So I switched to lamb kofta meatballs mid-stream! Sometimes, I pivot in the middle!

The meatballs are flavored with toasted nuts, warm spicy cumin and cinnamon, as well as sweet, minty green cardamom. All that makes them a feast both for the mouth and the eyes. Look how colorful they are!

Plus, they require no eggs and no breadcrumbs. I wasn’t entirely sure if they would stay together without it, but they did. So it’s a great way to have meatballs if you can’t have eggs. And, since there’s no bread crumbs, they’re also gluten-free.

I’ve adapted this from once upon a chef‘s recipe for Middle Eastern lamb kofta meatballs , and reduced the quantities. I did make a few other changes. One, I swapped cilantro for spinach (don’t like cilantro!). Two, my quarter of a bell pepper was questionable, so I used chopped carrot instead.  And lastly, I didn’t have the mixed nuts, only ground almonds, so I used that. More pivoting!

That also saved me the step of grinding up the nuts.  You can use almonds, or go with a mixture of walnuts, almonds, and pine nuts as she did in the original recipe.

That’s the thing about cooking. Sometimes you have to be able to think on your feet, and figure out what to do when something doesn’t go quite the way that you initially planned.

 

More Lamb Recipes

spinach lamb meatballsSpinach Lamb Meatballs

Rich with lamb, earthy spinach, tangy vinegar, and spicy/warm cumin, these meatballs are ready in minutes. But, they taste like you spent hours making them.

 

Lmab keema with potatoes and broccoliLamb Keema with Potatoes and Broccoli

Flavored with ginger, cumin, cinnamon and turmeric, this dish is a sort of Pakistani shepherd’s pie. It’s savory, not hot or strong. Make it with lamb or beef if you prefer. And only needs one pot!

turkish lamb burgerTurkish Lamb Burgers

Rich lamb, sharp garlic, and salty feta balanced by cool cucumber and mint, topped with yogurt sauce. Flavorful, filling, and just a wee bit messy. But soooo good. Even better if you can refrigerate the mixture for a few hours.

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