Want the ease of meatballs but jazzed up like the star of Taco Tuesday? Then you have got to bite into these cumin-spiced lamb meatballs that pack huge flavor in every bite. They’re quick to prep, bold enough to stand on their own, and flexible enough to pair with rice, roasted veggies, or cauliflower rice for a Whole30-friendly dinner. Fresh chimichurri sauce over top seals the deal.
Ingredients
- Ground Lamb: Rich and flavorful, perfect for bold spices.
- Spices: Cumin, oregano, garlic powder, onion powder, red pepper flakes, ancho chili powder, and coriander. These bring heat, earthiness, and depth.
- Salt & Pepper: Season to taste.
- Cooking Oil or Bacon Fat: For browning the meatballs with a touch of added richness.
Optional Add-Ons: Chimichurri sauce, sautéed sweet peppers, cauliflower rice (for Whole30), or traditional rice.
How to Make Lamb Meatballs
- Mix and Shape
- In a large bowl, combine the ground lamb, cumin, oregano, garlic powder, onion powder, red pepper flakes, ancho chili powder, coriander, salt, and pepper. Mix gently to combine.
- Roll the mixture into 1½-inch meatballs and arrange on a platter. Cover with plastic wrap and refrigerate for 30 minutes to help them hold their shape while cooking.
- Cook the Meatballs
- Heat a large skillet over medium-high heat. Add the oil and swirl to coat.
- When the oil is just starting to smoke, add the meatballs in batches without overcrowding. Brown on all sides, rotating as needed, about 5–7 minutes total.
- Reduce heat to low, cover the skillet, and cook for an additional 10–15 minutes, until meatballs are cooked through and reach 160°F internally.
- Serve
- Serve hot over sautéed veggies or rice. Spoon fresh chimichurri sauce over top and drizzle with hot sauce or chipotle aioli if desired.
Girl Carnivore Expert Tips
- Chill the meatballs before cooking to help them keep their shape.
- Don’t overcrowd the pan—give the meatballs room to brown properly.
- Use a digital thermometer to confirm doneness (160°F is perfect for ground lamb).
- Make it a meal: Pair with roasted sweet potatoes or cauliflower mash if you’re skipping grains.
What to Serve With cumin spiced Lamb Meatballs
- Cauliflower rice (Whole30 approved)
- Roasted vegetables
- Herbed couscous or fluffy basmati rice
- Grilled flatbread or pita
- A crisp cucumber tomato salad
Forget a taco bar – try a meatball bar! And whip up these enchilada meatballs or baked cheese enchilada meatballs and all your favorite taco toppings.
Storing & Reheating
- Storage: Store leftover meatballs in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a skillet over medium heat with a splash of broth or water to keep them moist.
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Cumin Spiced Lamb Meatballs with Chimichurri Drizzle
Loaded with flavor, these little lamb meatballs are a great base recipe! I serve them with fresh chimichurri, sweet peppers and more to really double down on the bright fresh flabors! This recipe is an easy Whole 30 approved if you don't serve with rice. Substitute cauliflower rice in for a perfect meal!
Ingredients
- 1 lbs ground lamb
- 1 tsp cumin
- 1/2 tsp dried oregano flakes
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp red pepper flakes
- 1/4 tsp ancho chili powder
- 1/8 tsp ground coriander
- salt and pepper
- 2 tbs bacon fat or cooking oil
Instructions
Make the meatballs
- Mix the ground lamb with the cumin, oregano, garlic powder, onion powder, red pepper flankes, ancho chili powder, coriander and salt and pepper.
- Roll into 1 1/2" meatballs and arrange on a platter. Wrap in plastic wrap and let chill in fridge for 30 minutes before cooking.
Cook the meatballs
- When ready to cook, heat a large skillet over medium high heat.
- Add the cooking oil and swirl to coat.
- When cooking fat / oil is smoking, place the meatballs in and brown on all sides, checking and rotating as needed.
- Cover and cook over low until meatballs are cooked through, about 15 minutes longer.
- Drain any excess fat and toss in sauteed veggies and rice – or cauliflower rice if creating a whole 30 approved recipe.
- Serve with fresh chimichurri sauce, hot sauce, and chipotle aioli to drizzle over top.
Notes
Nutrition
Serving: 1g | Calories: 388kcal | Carbohydrates: 1g | Protein: 19g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 89mg | Sodium: 83mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
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Oh man I have never had lamb in any Mexican dish before and now I feel like I am missing out. That chimichurri drizzle on top has me sold.